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Albondigas Meatball Soup, Mexican Recipe

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Features of "Albondigas Meatball Soup, Mexican Recipe"

Ingredients for "Albondigas Meatball Soup, Mexican Recipe"
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1 sm ripe tomato seeded and chopped
1/2 sm jalapeno minced
1/2 whl avocado small chop
Lemon juice sprayed on avocado
1/2 whl cucumber peeled and chopped
2 tbl fat-free vinaigrette with
Red bell peppers store bought
1 cup shredded lettuce
1/2 lb ground turkey breast leanest
1/4 cup graham cracker crumbs
1/4 cup matzo meal
1 sm zucchini washed and stemmed
1/4 cup chopped sweet onion
1 pch garlic salt
1 pch Coriander Cohert see recipe
1/2 cup seltzer water divided use
Vegetable cooking spray or
1 tsp virgin olive oil
1 x clove garlic smashed
30 oz stewed tomatoes (2 cans) with Mexican spices
1/2 sm jalapeno or less to taste
15 oz lowfat chicken broth low salt
1/4 tsp oregano Mexican
1 lrg carrot julienned
1 lrg celery stalk see detail
1 sm zucchini see detail
2 tbl chopped fresh cilantro
White corn chips restaurant style
3 tsp lowfat Monterey jack cheese shredded

Method of cooking "Albondigas Meatball Soup, Mexican Recipe"

**For the SALSA: Make the salsa by combining all but the lettuce. Chill. Combine with lettuce closer to serving time. **For the MEATBALLS: Crumble ground turkey breast meat in a bowl with the crackers, but do not mix yet. Process zucchini and onion using the Fine Shredding disk. Transfer to the bowl. Add pinches of garlic powder and the Coriander Cohort Blend (see pantry). Add half the seltzer to the meat mixture and combine; add more seltzer as needed to bind and fluff. Shape into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over mediumhigh until golden and/or slightly burned for a ’grilled’ flavor. Do not crowd the meatballs. TIP: two batches, and/or second pan. **For the Soup Base: Meanwhile put canned tomatoes, garlic clove and a portion of the stemmed and seeded roughly-chopped jalapeno in processor fitted with metal blade and pulse to make a chunky sauce. Add more jalapeno to taste. SLOW COOK (4 hrs on
4 and 5): Transfer the sauce to a 4-quart slow cooker (oblong). Set dial to 5; add the broth and oregano. Heat. Transfer the meat balls to the cooker and bring to a gentle boil. Boil for about 10 minutes. Reset dial to 4; cook covered for 3 hrs, then add the vegetables. Cook for 45 to 60 minutes. TIP: For tender-crisp zucchini, add it during the last 10 mins. Add chopped cilantro near the end of the time so that itwarms. Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks. Cut the celery, once, lengthwise; then diagonally slice 1/4-inch pieces. Trim the stem and tip from the washed zucchini; cut into fourths lengthwise thencube. Pantry: canned ready to use chopped tomatoes, pre-seasoned may be used, butwe preferred the flavor of the pre-cooked (stewed) tomatoes.* Keep a jar of Coriander Cohort on hand: grind equal parts of pan roasted cumin seed, coriander seed and black peppercorns (created by Steve Raichlen). To plate: Place the desired amount of crumbled corn chips in a large shallow bowl. Sprinkle with a little cheese. Ladle on the soup (about 1-1/2to 1-2/3 cups broth per serving; apportion the meatballs and vegetables. Serve with salad, which may be used as a relish directly on the soup. Variation: FAST COOK (60 mins): Transfer sauce to a soup pot and heat to a gentle, steady boil. Transfer meatballs to the broth and reduce heat to asimmer (Medium, to medium low); cook meat 35 minutes. Add carrots and celery; cook 5 mins. Add zucchini cook 4 to 5 mins. Add cilantro and cook about 2 mins. Serve. DESCRIPTION: Zucchini is one of our favorites. Here they are teamed with a bright-red tomato sauce that clings to light and fluffy meatballs. Pepper-scale is mild to moderate. Time? Half day in the slow cooker or an hour on the stove top. Serves 2 to 4

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