Tuesday, February 8, 2011

Healthy Albondiga Soup

It could be the fact I have some Hispanic blood in my veins, but I love some kick and spice in my food.  This recipe delivers just that, but it is easily adaptable to kick up the heat or bring it down a notch.

I adapted this recipe from an old "Mexican Meatball Soup" recipe I had in an herbs cookbook from Food and Wine.  I lightened it up with turkey, increased the amount of meatballs, and added a few ingredients of my own.  We like to enjoy this soup with a large piece of cornbread nearby.  The recipe site has a yummy and spicier version called Cheddar Pepper Cornbread--perfect for this Mexican meal.  You can find this recipe and many others at Pillsbury's site.

After my coffee maker, this is my favorite kitchen tool--my soup pot.

Here are the ingredients . . .

Look at all the bright colors you saute!

The meatball mixture is ready to mix

Mini meatballs are ready to add to the soup

Meatballs simmering in the soup

The cornbread is ready . . . and so is the soup!

If you like, top off each bowl with avocado, a light sprinkle of cheese, sour cream and cilantro.  Can you tell I like avocado?

Healthy Albondiga Soup

1 tablespoon cooking oil
1 small red onion, chopped
2 jalapeno peppers (seeds and ribs removed), chopped (give or take on the amount depending on the spiciness you enjoy in your soup!)
1 zucchini, diced
2 1/4 teaspoons dried oregano
1/2 tsp cumin
8 cups chicken broth
1 1/2 cups canned, diced tomatoes (14 1/2 ounce can)
1 3/4 tsp salt
3/4 tsp fresh ground pepper
1 pound ground turkey
2 cloves garlic, minced
4 tablespoons of dry bread crumbs
1 egg, beaten to mix
2 cups fresh or frozen corn kernels
1 can of BUSH'S black beans, drained and rinsed
1 tablespoon lime juice

For garnish:
Avocado sliced
Sour Cream
Grated Cheese
Cilantro sprigs

In a large pot, heat the oil over moderately low heat.  Add your onion and half the jalapenos and cook.  Stir occasionally until for about 5 minutes.  Add your zucchini, 1 1/2 tsp of the oregano and 1/4 tsp of cumin.  Cook, stirring, for about 3 minutes.

Add your broth tomatoes, 1 1/4 tsp salt and 1/2 tsp of pepper and bring to a simmer.  Simmer about 15 minutes.

Meanwhile, in a medium bowl, combine the turkey, garlic, remaining jalapeno, 1/4 tsp of cumin, 3/4 tsp of oregano, 1/2 tsp salt and 1/4 tsp of pepper, the bread crumbs, and egg.  Shape into mini meatballs, about 1 inch in diameter.

Add the meatballs, corn and beans to the soup and simmer until the meatballs are just about done, about 5 minutes.  Stir in the lime juice and dish each bowl up.  Enjoy!

I will be linking this post up to Soup a Palooza on February 15th.  Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

I linked this post at:

Tute yourself tuesday red and white
Beauty and Bedlam


  1. My mouth started watering when I saw this! Looks so yummy...just might try it tonight! Thank you for sharing!

  2. I am going to make this for my husband's birtday & post the results on my blog. I will include your site link as my refrence.


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