Appetizers / Soups / Salads

My Albondigas Soup is for Lunch.

My Albondigas Soup takes 20 minutes to prepare.

My Albondigas Soup takes 30 minutes to cook.

My Albondigas Soup makes 8 servings.

The ingredients for My Albondigas Soup are:

MEATBALLS:
16 oz Ground turkey
1 Egg, beaten
3 cloves Garlic, minces
1/2 C cooked Rice
1/2 carrots, grated
1/2 C cilantro leaves, chopped
1 tsp Ground Cumin

SOUP BASE:
48 oz chicken Broth
1 Lg Leek, white only, thinly sliced
3 stalk Celery, sliced
1/2 tsp Ground Cumin
1 tsp oregano
1/2 C cilantro (fresh)
1 Lg Zucchini, sliced

Here is how you make My Albondigas Soup:

Make the meatballs first: combine and mix ingredients thoroughly. Form meatball and roll between your palms (otherwise they will fall apart in the soup). set asideIn a large pot, combine soup base ingredients together -- except for zucchini -- bring to a boil. Then reduce heat and simmer for 10 minutes.Add meatballs to the soup, making sure that it is slightly boiling so that the meatballs cook quickly. cover and simmer for 10 minutes.Add zucchini and cook for final 10 minute.Serving Size:?makes 6 servings

The nutritional information for My Albondigas Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 125.0

• Total Fat: 5.1 g
• Cholesterol: 63.1 mg
• Sodium: 63.1 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 0.9 g
• Protein: 13.3 g

My Albondigas Soup is Italian cuisine.