Turkey albondigas soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground turkey |
| ¼ | cup | Packed fresh white breadcrumbs |
| 1 | Egg | |
| 1½ | teaspoon | Dried oregano |
| 8 | cups | Canned low-salt chicken broth |
| 1 | can | Golden hominy; drained (15-ounce) |
| 1 | can | Tomato sauce; (8-ounce) |
| 3 | Carrots; peeled, thinly | |
| ; sliced | ||
| 1 | Onion; finely chopped | |
| 1 | can | Diced green chilies; (4-ounce) |
| 8 | ounces | Coarsely chopped fresh spinach leaves |
| ½ | cup | Chopped fresh cilantro |
Directions
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead.
Cool, cover and chill. Bring to simmer before continuing.) Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
Season with salt and pepper.
Serves 6.
Bon Appetit October 1994
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