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Active Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 2/3 cups eachJump to Nutrition Facts
Active Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 2/3 cups each
Active Time:45 mins
Active Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings, about 1 2/3 cups each
Yield:
6 servings, about 1 2/3 cups each
Jump to Nutrition Facts
Jump to recipe
How to Make Turkey Albondigas Soup
This version of albondigas soup features turkey meatballs, veggies and brown rice. Here are tips on how to make it:
Make Lean Ground Turkey Meatballs
Meatballs made with ground turkey are a lean alternative to beef or pork meatballs, provided you choose lean ground turkey. Keeping tabs onsaturated fatfor heart health? Lean ground turkey is a good choice. A mixture of whole-wheat breadcrumbs, egg, cumin and oregano keeps these meatballs moist, tender and flavorful.
Add the Veggies
This soup is loaded with healthy carrots, poblano peppers and plum tomatoes. If you can’t find poblano peppers, substitute with 2 green bell peppers plus 1 minced jalapeño pepper (or more to taste).
Add the Meatballs and Brown Rice
Can I Make Turkey Albondigas Soup Ahead?
Yes, you can. Prepare the recipe through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat the soup in a Dutch oven and proceed with Step 3.
Cook Mode(Keep screen awake)Ingredients1pound93%-lean ground turkey1cupfresh whole-wheat breadcrumbs (see Tip)1large egg2teaspoonsground cumin, divided2teaspoonsdried oregano, divided¾teaspoonfreshly ground pepper, divided½teaspoonsalt, divided1tablespooncanola oil1large white onion, diced2carrots, diced3poblano peppers, diced (see Tip)3plum tomatoes, diced6cupsreduced-sodium chicken broth½cupinstant brown rice, or cooked brown rice2tablespoonslime juice1jalapeño, minced2tablespoonsminced fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1pound93%-lean ground turkey
1cupfresh whole-wheat breadcrumbs (see Tip)
1large egg
2teaspoonsground cumin, divided
2teaspoonsdried oregano, divided
¾teaspoonfreshly ground pepper, divided
½teaspoonsalt, divided
1tablespooncanola oil
1large white onion, diced
2carrots, diced
3poblano peppers, diced (see Tip)
3plum tomatoes, diced
6cupsreduced-sodium chicken broth
½cupinstant brown rice, or cooked brown rice
2tablespoonslime juice
1jalapeño, minced
2tablespoonsminced fresh cilantro
DirectionsLine a large rimmed baking sheet with parchment paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.EquipmentLarge rimmed baking sheet, Dutch ovenTipsTo make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup of fresh crumbs.Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. You can find them at most large supermarkets. Alternatively, substitute 2 green bell peppers plus 1 minced jalapeño pepper (or more to taste).Originally appeared: EatingWell Magazine, January/February 2007; updated November 2022
Directions
Line a large rimmed baking sheet with parchment paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.EquipmentLarge rimmed baking sheet, Dutch ovenTipsTo make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup of fresh crumbs.Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. You can find them at most large supermarkets. Alternatively, substitute 2 green bell peppers plus 1 minced jalapeño pepper (or more to taste).
Line a large rimmed baking sheet with parchment paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.
Equipment
Large rimmed baking sheet, Dutch oven
Tips
To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup of fresh crumbs.
Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. You can find them at most large supermarkets. Alternatively, substitute 2 green bell peppers plus 1 minced jalapeño pepper (or more to taste).
Originally appeared: EatingWell Magazine, January/February 2007; updated November 2022
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Nutrition Facts(per serving)257Calories6gFat27gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
