Mexican

Albondigas (Mexican Meatball Stew) is for Soup.

Albondigas (Mexican Meatball Stew) takes 15 minutes to prepare.

Albondigas (Mexican Meatball Stew) takes 60 minutes to cook.

Albondigas (Mexican Meatball Stew) makes 8 servings.

The ingredients for Albondigas (Mexican Meatball Stew) are:

1lb Ground Turkey, 93% lean
1 cup White Rice -uncooked
4 cups Chicken Broth
2 cup Water
1 cup each chopped:
Onions, Broccoli, Cauliflower, & Carrots
2 cups No Salt Added Diced Tomatoes

1/2 cup Ketchup
4 tbsp Tomato Paste
4 tbsp Tapatio Hot Sauce (optional) This can be adjusted to your desired heat level.
Salt & Pepper

Here is how you make Albondigas (Mexican Meatball Stew):

- Mix turkey with rice, salt, & pepper until well blended - Form mixture into balls - Spray soup pot with cooking spray. Heat on high heat. - Brown a small batch of meatballs on all sides, remove allow to sit while you continue. This will take two or three batches. - Add more spray if needed.- Toss onions into empty pot allow soften & deglaze pot a bit *Remember to add a small amount of salt & pepper as you add in new layers to keep the flavor balance and keep the soup from going bland- Toss in veggies allow to sit a bit - Add tomato paste - Stir get it really mixed up- Add diced tomatoes. Let it warm through.- Add meatballs & any juices that may have pooled in the plate - Add chicken broth, water, ketchup, & hot sauce- Bring to a boil- Cover, lower heat to medium, let simmer for 30-45 minutes Number of Servings: 8Recipe submitted by SparkPeople user MOON.DUST..

The nutritional information for Albondigas (Mexican Meatball Stew) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.4

• Total Fat: 5.5 g
• Cholesterol: 41.3 mg
• Sodium: 1,108.0 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.6 g
• Protein: 19.2 g

Albondigas (Mexican Meatball Stew) is Mexican cuisine.