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Meatball Soup (Sopa de Albóndigas)



Meatball Soup (Sopa de Albóndigas)
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: Meals Matter Plan Familiar de Comidas Latinas
Food Groups: Vegetables, Grains, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Soup & Stews
Origin: Mexican & Spanish
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead , en Español

This is the English version of Sopa de Albóndigas, the entree from Day 3 of the Family Meal Plan for Latinos by Monica Montes.

Ingredients:

Soup Ingredients
4 cups Water
4 cubes Chicken Low Sodium Bouillon
2 large Carrots (cut sharp diagonal)
¾ Onion Chunks (chopped)
1 medium Zucchini Chopped Large
1 can (14 oz) Whole Tomato (drained)
½ cup Chopped Fresh Cilantro

Meatball Ingredients
1 lb Ground Turkey
1/3 cup Raw White Rice
¼ item Onion minced
1/8 cup Chopped Fresh Cilantro
1/8 cup Chopped Fresh Mint leaves
1 large Garlic Clove Minced
½ Medium Red Tomato Minced
1/8 Carrot Shredded Finely Raw
1/8 Zucchini Shredded Finely Raw
½ tsp Salt
1/4 tsp Pepper
1 large Raw Egg
1 tablespoon All Purpose Flour

Preparation:

Make Soup Broth First
1. Boil 4 cups of water with chicken Bouillon (4 cubes)
2. Add carrots, onion, tomato and turkey balls to boiled chicken stock, place turkey balls one by one and let cook for 20 minutes (~until the rice in the meatball is cooked.)
3. Add zucchini and boil for 5 minutes.
4. Serve soup in bowl. Add fresh cilantro

To Make Turkey Balls
1. Mix all meatball ingredients in a bowl. Mix with hands and squeeze together. Roll Turkey balls to golf ball size and place in a platter for now.


Nutrient Information
Calories: 200
Total Fat: 7
Saturated Fat: 2
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 390
Carbohydrates: 16
Protein: 16
Fiber: 2
Vitamin A:
Vitamin C:
Calcium: 132
Iron:

Cook's Notes:

Serving size is 1 3-4 cup