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Mexican Albondigas Soup
turkey meatballs and quinoa
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Meatball Ingredients:
2 Pounds Ground Turkey
1/4 Small Onion
1/4 Cup Cilantro Leaves, and tender stems
1/2 Serrano or Jalapeno Pepper
2 Cloves Garlic
1 Tbs. Ground Cumin
2 tsp. Oregano, dry
1/2 tsp. Ground Black Pepper
3/4 tsp. Salt
2 Eggs
1 Cup Cooked QuinoaSoup Ingredients:
1/2 Onion
6 Cloves Garlic
2 Tbs. Olive Oil
1 Zucchini
1 Yellow Squash
1 Yellow Pepper
1 Poblano Pepper
1 Potato
3 Roma Tomatoes
2 Carrots
8 Cups Chicken Stock
4 Corn Tortillas
2 Tbs. Dark Chili Powder
1 Tbs. Ground Cumin
2 tsp. Oregano, dry
1 tsp. Salt
1/2 tsp. Ground Black Pepper
1 Can Black Beans, 14 oz.
1 Can Pinto Beans, 14 oz.
1 Cup Corn Kernels, frozen or fresh
Garnish:
Quinoa
Limes
Serrano Pepper
Cilantro
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Heat Oven To 375°
Wash and shake dry the cilantro.
Peel onion and garlic.
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Place onion, garlic, cilantro and serrano onto a cutting board.
Slice and chop the ingredients into small pieces.
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Continue to chop and mince ingredients together.
This chopping will take a few minutes.
Ingredients need to be chopped into tiny pieces.
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Gather and measure the spices.
Measure the quinoa.
Gather the eggs.
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Place ground turkey into a mixing bowl.
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Add all turkey meatball ingredients to the bowl.
Use clean hands and fingers to mix and squeeze ingredients together.
Ingredients should be distributed evenly into the turkey.
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Use a one ounce scoop to make the meatballs.
Measure and roll the turkey into round balls.
Place the meatballs onto a sheet pan.
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Place meatballs into the hot oven.
Bake meatballs for 25 minutes.
Remove pan from oven and let cool for a few minutes.
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Place meatballs onto a large platter until needed.
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Wash and dry the vegetables.
Peel the onion and garlic.
Dice the onion and chop the garlic.
Place onion & garlic into a large soup pot.
Add oil to the pot.
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Cook & stir ingredients over medium-high heat.
Ingredients need to soften without browning.
This will take a few minutes.
While onions and garlic are cooking you can start to chop the tomatoes.
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Place tomatoes onto a cutting board.
Cut tomatoes into thin slices.
Chop the slices into very small pieces.
Add tomatoes to the pot.
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Cook and stir the tomatoes for a few minutes.
While tomatoes are cooking you can cut the remaining vegetables.
Cut poblano pepper and yellow pepper into medium size pieces.
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Cut zucchini, yellow squash and potato in half, lengthwise.
Cut each half in half again, lengthwise.
Slice the vegetables thin.
Slice the carrots into thin circles.
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Cut tortillas into small pieces.
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Place vegetables & tortillas into the pot.
Add the chicken stock.
Bring everything to a boil.
You will boil ingredients for about 20 minutes.
Carrots and potatoes need to cook through.
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As soup is boiling, gather and measure the spices:
Chili powder, cumin, oregano, salt & pepper.
Add spices to the pot.
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Continue boiling until vegetables are cooked.
Pluck out a piece of carrot and potato; pop into your mouth to check for doneness.
As vegetables are boiling gather beans & corn.
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Open pinto and black bean cans.
Place both beans into a strainer and rinse well.
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Measure the corn.
When vegetables are cooked, add the beans and corn to the pot.
Remove soup pot from the heat.
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Add meatballs to the pot.
Let meatballs heat in the soup for a few minutes.
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To Serve:
Add a scoop of quinoa to a bowl.
Garnish with fresh cilantro, lime and sliced hot peppers, if you wish.
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Add soup and meatballs.
To cool down the extra soup:
Fill your sink with ice and water.
Place soup pot into the ice water.
Gently stir every ten minutes until cold.
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