Turkey Albondigas Soup Recipes

Steps:

• Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
• Puree until smooth.
• In a large bowl, mix together the turkey, egg and cilantro paste.
• Add the bread crumbs and mix only until combined.
• Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
• Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
• Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
• Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
• Pour in the chicken stock.
• Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
• Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
• Transfer with a slotted spoon to paper towel to drain.
• When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
• Stir in the vinegar and serve hot.
• Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.

Steps:

• Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
• Preheat the oven to 350 degrees F.
• Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
• Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
• Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
• Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
• Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.

Steps:

• Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
• Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Bring to simmer before continuing.)
• Add spinach and cilantro to soup and simmer until wilted, about 2 minutes. Season with salt and pepper.

Steps:

• Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until smooth.
• In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator.
• Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium-high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain.
• When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot.

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

Steps:

• Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
• Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
• Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Add onion and minced garlic and sauté until tender, about 5 minutes.
• Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
• To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
• last add the egg, combine well.
• Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
• Return soup to a gentle simmer and add meatballs & zucchini.
• Cover and simmer for ½ hour.
• Add pinches of oregano and salt and pepper if needed.
• Garnish with cilantro & lemon juice.

Steps:

• Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
• Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
• Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
• Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
• Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
• Season the soup with salt, pepper, and lime juice to taste.
• Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
• Enjoy!