Turkey Albondigas Soup (Mexican-Style Meatball Soup)


Meatball soup is common throughout Latin American cuisine and makes for great comfort food. We’ve upped the nutrition quotient by adding quinoa, which is gluten-free and high in protein, to give this light dish a filling boost.

YIELD 4 servings
PREP TIME 10 minutes
COOK TIME 30 minutes

For the quinoa:
1 cup quinoa
1 serrano pepper, ends trimmed
2 cups vegetable broth

For the soup:
1 pound ground turkey
1 cup cooked serrano quinoa
1 egg
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 onion, chopped
2 serrano peppers, chopped
1 large carrot, chopped
1 zucchini, chopped
3 (14-ounce) cans vegetable broth
2 tomatoes, seeded and chopped
Juice of 1 lime
2 tablespoons chopped cilantro
2 tablespoons chopped mint

1. Make the quinoa: Toast the quinoa in a skillet with the serrano for about 5 minutes. (Make sure the vent is on, since the aromas can be very spicy!) Add the broth, bring to a boil and then lower to a simmer. Cover and cook for 15 minutes.
2. Make the soup: 
In a large mixing bowl, combine the turkey, quinoa, egg, garlic, cumin, oregano, salt and pepper; avoid over-mixing. Shape into 1-inch meatballs.
3. In a skillet over medium-high, brown the meatballs in batches. Drain on paper towels and set aside.
4. Sauté the onions and serranos in the olive oil in a large pot. As the onions become translucent, add the meatballs, carrots, zucchini and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes.
5. Add the tomatoes and lime juice and simmer for another 10 minutes. Add the cilantro and mint just before serving.

Get more recipes like this in our October 2014 issue, available in print and through Magzter!

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