Mexican MEATBALL SOUP WITH VEGGIES (Albondigas)
This is one of my favorites soups I grew up with, my mom would always make it for us, we are mexican so this is a traditional family recipe. So healthy and yummy and full of flavor.
You Will need:
1lb Ground Turkey.
2 Roma Tomatoes
2 small garlic cloves
1/4 cup white uncooked rice
1 teaspoon Ground Cumin or more if you like more cumin taste
1/4 cup chopped fresh mint
2 cups diced potaoes
2 cups diced squash
2 cups diced carrots
and any other veggies of your choice.
1 teaspoon olive oil.
any other veggie of your choice.
1 chooped chile chipotle canned (optional) if you like it spicy, but you can add half chile for more flavor or leave it out if you have children.
salt and pepper to taste
In a blender add onion,tomatoes,
garlic,cumin. Blend until everything is watery.
Add blender mixture to a hot pot with the oil make sure its hot and let everything come to a boil.
In the meanwhile it comes to a boil in a mixing bowl add the grund turkey rice eggs and mint. Mix well. Make meatballs size of your choice but take in count that the bigger the meatball is the longer it will take to cook, I make small to medium sized meatballs. set aside
When your onion tomato sauce (base) in the pot comes to a boil add veggies. Add enough water to almost the rim of your pot. let it all come to a roaring boil on high heat.
Once it comes to a roaring boil add your raw meatballs one by one taking your time, add them around the pot try not to drop the meatball on top of the other. cook them at a roaring boil for another 2 minutes. Then lower the heat to medium cook until the meatballs ae cooked all the way through about 30-35 minutes. Dont worry if your meatballs start to come apart a bit its normal.
Enjoy warm with tortillas corn or flour your choice. i like to add a bit of lemon juice and chile chipotle into my plate to taste. Its a one pot wonder. Hope you like it.