45 min · 1 serving · @Nurture My Gut
Turkey Albóndigas Soup
Lean turkey and rice meatballs simmered in a blended tomato and California chile broth with potato, carrot, zucchini, broccoli and cauliflower.
Nutrition per serving
- 350 kcal
- 28 g protein
- 28 g carbs
- 14 g fat
Ingredients
- 115 g lean ground turkey (93%)
- ¼ tomato, diced
- 1 tbsp finely minced onion
- 1 ½ tsp uncooked white basmati rice
- ¼ egg
- 1 dash Worcestershire sauce
- ¼ tsp salt
- 1 pinch dried oregano
- 1 pinch onion powder
- ¾ tomato
- ¼ small onion
- ½ garlic clove
- ½ dried California chile, stemmed and seeded
- ⅛ tsp dried oregano
- ¾ tsp olive oil
- 450 ml water
- ¼ potato, chopped
- ½ carrot, chopped
- ¼ zucchini, chopped
- 15 g cauliflower florets
- 15 g broccoli florets
Steps
- Blend the whole tomato, onion, garlic, dried chile, oregano and a pinch of salt until smooth.
- Heat the olive oil in a pot, cook the tomato purée for 5 minutes, then add the water and bring to a boil.
- Mix the turkey with the diced tomato, minced onion, raw rice, egg, Worcestershire, salt, oregano and onion powder, roll into meatballs and drop them gently into the simmering broth.
- Add the potato, carrot and zucchini and simmer 15–20 minutes, adding the cauliflower and broccoli for the last 5 minutes.
- Season to taste and serve with corn tortillas, cilantro and a squeeze of lime if you like.
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