Caldos
Soups & Stews

Meatball Soup
  
Albondigas 



The Mexican word albondigas 
refers both to the savory meatballs 
and the vegetable soup in which 
they are cooked and served. 

   **For the SALSA:
1 small ripe tomato -- 
 seeded and chopped
1/2  small jalapeno -- 
 minced
1/2  whole avocado --
 small chop
lemon juice -- 
 sprayed on avocado
1/2  whole cucumber -- 
 peeled and chopped
2 tablespoons  
 vinaigrette dressing 
red bell peppers 
1 cup shredded lettuce

   **For the MEATBALLS:
1/2 pound ground turkey breast 
1/4 cup graham cracker crumbs
1/4 cup matzo meal
1 small zucchini -- 
 washed and stemmed
1/4 cup chopped sweet onion
1 pinch garlic salt
1 pinch "Corriander Cohort" --
 see pantry
1/2 cup seltzer water -- 
 divided use
vegetable cooking spray -- or
1 teaspoon virgin olive oil

   **For the SOUP BASE:
1 clove garlic -- smashed
30 ounces stewed tomatoes 
(2 cans) -- Mexican spices
1/2 small jalapeno -- 
 or less to taste
15 ounces chicken broth 
1/4 teaspoon oregano -- Mexican 

   **For the VEGETABLES:
1 large carrot -- julienned
1 large celery stalk -- see detail
1 small zucchini -- see detail

    **For the GARNISH:
2 tablespoons chopped fresh cilantro
**OPTIONS:
white corn chips -- restaurant style
monterey jack cheese -- shredded

**For the SALSA: 
Make the salsa by combining 
all but the lettuce. 
Chill.
Combine with lettuce 
closer to serving time.

**For the MEATBALLS: 
Crumble ground turkey 
breast meat in a bowl 
with the crackers, 
but do not mix yet. 
Process zucchini and onion 
using the Fine Shredding disk. 
Transfer to the bowl. 
Add pinches of garlic powder 
and the
Corriander Cohort Blend 
(see pantry). 
Add half the seltzer to the meat
mixture and combine; 
add more seltzer as needed
to bind and fluff. 
Shape into 1 to 1-1/4-inch
balls and brown in a large, 
oiled, skillet over medium
high until golden and/or 
slightly burned for a 
'grilled' flavor. 
Do not crowd the meatballs. 
TIP: two batches, 
and/or second pan.

**For the Soup Base: 
Meanwhile put canned tomatoes, 
garlic clove and a
portion of the stemmed and 
seeded chopped jalapeno 
in processor
fitted with metal blade 
and pulse to make a chunky sauce.  
Add more jalapeno to taste.  
SLOW COOK (4 hrs on #4 and 5):
Transfer the sauce to a 
4-quart slow cooker.
Set dial to 5; 
add the broth and oregano.  
Heat. Transfer the
meat balls to the cooker 
and bring to a gentle boil. 
Boil for about 10 minutes. 
Reset dial to 4; 
cook covered for 3 hrs, 
then add the vegetables.
Cook for 45 to 60 minutes. 
TIP: For tender-crisp zucchini, 
add it during the last 10 mins.  
Add chopped cilantro near the end 
of the time so that it
warms. 

Detail: 
Julienne the carrot into 
1/4-inch by 1 to 1-1/2-inch sticks. 
Cut the celery, once, lenthwise; 
then diagonally slice 1/4-inch pieces.  
Trim the stem and tip from 
the washed zucchini; 
cut into fourths lengthwise 
then cube.

Pantry: 
canned ready to use chopped tomatoes,
pre-seasoned may be used, but
we preferred the flavor of 
the pre-cooked (stewed) tomatoes.  

* Keep a jar
of Corriander Cohort on hand:  
grind equal parts of pan roasted 
cumin seed, corriander seed 
and black peppercorns.

To plate: 
Place the desired amount of 
crumbled corn chips in a large
shallow bowl. 
Sprinkle with a little cheese.
Ladle on the soup (about 1-1/2
to 1-2/3 cups broth per serving;  
apportion the meatballs 
and vegetables.
Serve with salad, which may be
used as a relish 
directly on the soup. 

Variation ~ FAST COOK (60 mins): 
Transfer sauce to a soup pot 
and heat to a gentle, steady boil. 
Transfer meatballs to the broth 
and reduce heat to a simmer 
(Medium, to medium low); 
cook meat 35 minutes. 
Add carrots and celery;
cook 5 mins. 
Add zucchini cook 4 to 5 mins.
Add cilantro and cook
about 2 mins. Serve.







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