Name: Albondigas Soup with Turkey
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

The author of Hebrews readily admits that discipline is painful (Heb. 10:11). But He also assures us it is profitable. It produces “a harvest of righteousness and peace.” The purpose of God’s discipline is not to punish us but to transform us. He has already meted out punishment for our sins on Jesus at Calvary: “The punishment that brought us peace was upon Him” (Isaiah 53:5). But we must be transformed more and more into the likeness of Christ. That is the purpose of discipline.

Jerry Bridges

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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