Turkey Albóndigas

Turkey AlbóndigasEveryone has their own way of making this traditional Mexican soup, and each recipe will vary just a bit. This is just one of the ways that I like to make it, but it is fun to switch up the ingredients as well. This hearty soup is perfect for the cool nights ahead. I chose to use ground turkey this time around, but you are more than welcome to use ground beef.  I love that it's a well rounded dish with protein, carbs and vegetables. This recipe is ideal for an easy weeknight meal, as well as a healthy option for kids. Turkey Albóndigas Turkey Albóndigas


  • 2 Tablespoons Vegetable Oil
  • 1 lb Ground Turkey
  • 6 Roma Tomatoes, Chopped
  • 1/2  White onion, Cut into two parts, one thinly sliced, and the other finely chopped
  • 1 Carrot, Diced
  • 1 Mexican Squash or Zucchini, Diced
  • 1 Egg
  • 1/3 cup uncooked long grain rice, rinsed and drained
  • 8 Cups Chicken Broth
  • 1 teaspoon Ground Cumin
  • Kosher Salt and Freshly Ground Pepper
  • In a large heavy pot heat the vegetable oil over medium high heat.
  • Add the thinly sliced onion and 4 of the Chopped Roma tomatoes. Saute until the onion is translucent about 5-7 minutes.
  • Season with salt and pepper.
  • Meanwhile mix the ground turkey, egg, uncooked rice, other 2 tomatoes chopped, and diced onion. Season with salt and pepper.
  • Shape the balls to be about 1 inch in diameter.
  • Add the carrot to the tomato and onion mixture, and saute for about 5 minutes.
  • Pour in the Chicken broth, season with the cumin and bring to a boil.
  • Add the meatballs and squash. Simmer on low heat for 30-35 minutes, until the meat is cooked through.
  • Season with salt and pepper if needed before serving.
  • Ladle into individual bowls.
  • Serve with a garnish for sliced lime and warm tortillas.