| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Mexican | Chicken & t, Ethnic, Healthy and, Mexican, Soup | 1 | Servings |
INGREDIENTS
| 64 | oz | Chicken Broth |
| 16 | oz | Water |
| 1 | ts | Parsley |
| 2 | Bay Leaf | |
| 1 | ts | Basil |
| 1 | ts | Cajun Seasoning |
| 1 | tb | Gebhardt's Chili Powder |
| 1 | ts | Coriander |
| 3 | Cloves Garlic; Minced | |
| 2 | Chicken Bouillon Cube | |
| 4 | md | Carrot; Chopped |
| 1 | md | Onion; Chopped |
| 1 | tb | Minced Dry Onions |
| 4 | md | Potato; Diced, unpeeled |
| 1/3 | bn | Cilantro; Tops Only, Chopped |
| 2 | Whole Tomatoes; Chopped | |
| 1 | cn | (14 1/2 Oz) Merxican Stewed Tomatoes |
| 3 | Whole Eggs | |
| 2 | lb | Ground Turkey |
| 1/3 | c | Uncooked Rice |
| 1 | ts | Garlic Powder |
INSTRUCTIONS
SOUP BASE MEATBALLS In a large pot, combine broth, water & next 12 ingredients.(Parsley through potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat balls, one at a time, to boiling broth. Boil for 30 minutes after last ball has been dropped in broth. Add tomatoes, cilantro and additional seasoning if necessary. Simmer 8-10 minutes. Salt & pepper to taste. NOTES : I found this recipe in the food section of the San Bernardino County Sun. The use of ground turkey and low fat chicken broth make it much lower in fat than the usual albondigas. Jeannine Lutz Recipe by: Jerri Dunithan, Redlands, California Posted to EAT-L Digest by KnotAClew <KnotAClew@AOL.COM> on Mar 6, 1998
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