Now, in just about all the albondigas recipes they tell you to use ground beef, which you can substitute, but my mom got us used to ground turkey (or even ground chicken) because there is less fat and the soup is not greasy at all. Also, if there are no zucchinis available, you can add summer squash, or you can just omit it if you want. Anyway, my mom made extra soup and I also got a nice pot of it at home.
INGREDIENTS (serves 6)
- 2 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato sauce
- 3 cups water
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 2 zucchinis, sliced
- 1 1/2 lbs ground turkey
- 1/2 cup rice, uncooked
- 1/2 cup cilantro, chopped
- 2-3 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoning salt
- 1 egg
- 2 tablespoons ice water
In a large pot combine broth, tomatoes, tomato sauce and water. Add the onion, carrots, celery and potatoes (do not add the zucchini just yet).
Bring to a boil and simmer.
Meanwhile, in a bowl combine the ground turkey, uncooked rice, cilantro, garlic, pepper, seasosing salt, egg and ice water. Mix thoroughly, but do not overwork the mixture.
Form into small meatballs (you can form bigger meatballs if you prefer, but meatballs may have to cook a little longer).
Add carefully to soup. Cook for 15 minutes, then add the zucchini. Cook an additional 15 to 20 minutes, until meatballs are cooked through and the rice in the meatballs look nice and plump.
Laddle the albondigas and broth in soup bowls and don't forget to serve warm corn tortillas and butter on the side. Que bueno!