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Caldo De Albondigas/ Meatball Soup
Introduce
Chef :
Taylor Topp ComachoCaldo De Albondigas/ Meatball Soup
On cold days or on the hottest days, I love soups! Here is one that is a taste of my Cuban heritage. I hope you'll come and have a bowl with us :-)
Ingredient
Food ration :
8 servingsCooking time :
1 hour 15 mins
1 lb
ground turkey, lean
1/2 cup
jasmine rice, cooked
1/3 cup
white onion, finely chopped
1 tsp
cumin
1 tsp
garlic powder
1/4 tsp
salt
1/3 tsp
chipotle powder
2/3 tsp
smoked spanish paprika
1 tbsp
olive oil
1/2 cup
white onion, finely diced
3/4 cup
carrots, medium diced
3/4 cup
celery, medium diced
8 cup
chicken broth
1/2 cup
freshly chopped cilantro
Cooking instructions
* Step 1
In a large bowl, place all of the meatball ingredients.
* Step 2
Mix them up well to thoroughly combine. Set aside.
* Step 3
In a large stock pot, set over medium heat, add your olive oil and heat it up.
* Step 4
Add in the carrots, celery and onions and cook for four minutes, stirring occasionally.
* Step 5
Add the tomatoes and salt. Stir.
* Step 6
Place in the chicken broth and bring to a low boil.
* Step 7
Once it is starting to come to a boil, start forming your meatballs. These will be large and you wil get about 8-10 meatballs.
* Step 8
Gently put meatballs in the broth and lower heat to simmer. Simmer for 45 minutes.
* Step 9
Add the rice and simmer for another minute. Add cilantro at last moment into the soup. Then serve.
* Step 10
Meatballs cooked in the broth create a beautifully tender, soft meatball. Serve this with cubed avocados and tortilla strips.
* Step 11
Recipe by taylor68too.
Note: if there is a photo you can click to enlarge it
Tag
ground turkey, lean
jasmine rice, cooked
egg white
white onion, finely chopped
cumin
Garlic Powder
Salt
chipotle powder
smoked Spanish paprika
olive oil
white onion, finely diced
Carrots (medium diced)
celery, medium diced
can fire roasted tomatoes, 14.5 ounce can.
chicken broth
white rice, use extra rice that you cooked to add to meatballs
freshly chopped cilantro
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