Albondigas Soup

Name: Albondigas Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb turkey, ground; 2 clove garlic, minced; 2 tbsp ground cumin; 2 tbsp dried orgegano; 1 tbsp black pepper; 1/4 tsp cayenne pepper; 1 shallot, minced; 3 clove garlic, minced; 4 tbsp extra virgin olive oil; 5 carrots, chopped; 4 cup cabbage, shredded; 2 1/2 cup diced tomatoes; 6 cup chicken broth; 3 cup water; 1 tbsp cumin; 1 tbsp dried oregano; 5 oz El Pato Jalapeno Salsa; 1 cilantro; 1 avocado

Zabby59 @cook_3019007

Yummy..especially topped with cilantro and avocado

Zabby59 @cook_3019007

Yummy..especially topped with cilantro and avocado

Saved

Ingredients

1 hour

6 servings

Meatballs
2 lbturkey, ground
2 clovegarlic, minced
2 tbspground cumin
2 tbspdried orgegano
1 tbspblack pepper
1/4 tspcayenne pepper
Soup
1shallot, minced
3 clovegarlic, minced
4 tbspextra virgin olive oil
5carrots, chopped
4 cupcabbage, shredded
2 1/2 cupdiced tomatoes
6 cupchicken broth
3 cupwater
1 tbspcumin
1 tbspdried oregano
5 ozEl Pato Jalapeno Salsa
Optional Toppings (after soup has been cooked)
1cilantro
1avocado

Saved

Steps

1 hour

1

In large bowl, mix all meatball ingredients and set aside.
2

In large soup pot, sauté the shallots and garlic in the olive oil until shallots are translucent.
3

Add the carrots, cabbage, tomatoes, chicken broth, water, cumin,and oregano, mix well and bring to boil.
4

Using your hands, form the meat into golf ball size meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 minutes, stirring occasionally (gently not to break apart the meatballs).
5

Add El Pato, stir and simmer for another 5 minutes..
6

Serve with cilantro and/or avocado.