| 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 | t | Parsley |
| 2 | Bay Leaf | |
| 1 | t | Basil |
| 1 | t | Cajun Seasoning |
| 1 | T | Gebhardt's Chili Powder |
| 1 | t | Coriander |
| 3 | Cloves Garlic, Minced | |
| 2 | Chicken Bouillon Cube | |
| 4 | Carrot, Chopped | |
| 1 | Onion, Chopped | |
| 1 | T | Minced Dry Onions |
| 4 | Potato, Diced unpeeled | |
| 1/3 | Cilantro, Tops Only Chopped | |
| 2 | Whole Tomatoes, Chopped | |
| 1 | 14 1/2 Oz Merxican Stewed | |
| Tomatoes | ||
| 3 | Whole Eggs | |
| 2 | lb | Ground Turkey |
| 1/3 | c | Uncooked Rice |
| 1 | t | Garlic Powder |
INSTRUCTIONS
1998 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,
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2855
Calories From Fat: 879
Total Fat: 97.1g
Cholesterol: 1184mg
Sodium: 7190.9mg
Potassium: 9797.3mg
Carbohydrates: 236.8g
Fiber: 35.8g
Sugar: 43.7g
Protein: 262.5g