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Albondigas ~ Meatball Soup, Mexican Recipe

Albondigas ~ Meatball Soup, Mexican Recipe is built on Ripe Tomato, Jalapeno, Whole Cucumber, Lettuce, and Ground Turkey Breast. Serves 3. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1/2
• 1/2
• 1/2
• 2 tbsp
• 1 cup
• 1/2 lb
• 1/4 cup
• 1/4 cup
• 1
• 1/4 cup
• 1 pinch
• 1 pinch
• 1/2 cup
• 1 tsp
• 1 clove
• 30 oz
• 1/2
• 15 oz
• 1/4 tsp
• 1
• 1
• 1
• 2 tbsp
• 3 tsp

Method (preview)

1. 1

   For the SALSA: Make the salsa by combining all but the lettuce. Chill.

2. 2

   Combine with lettuce closer to serving time.

3. 3

   For the MEATBALLS: Crumble ground turkey breast meat in a bowl with the crackers, but do not mix yet.

4. 4

   Process zucchini and onion using the Fine

5. 5

   Shredding disk.

6. 6

   Transfer to the bowl.

7. 7

   Add pinches of garlic powder and the Corriander Cohort Blend (see pantry).

8. 8

   Add half the seltzer to the meat mixture and combine; add more seltzer as needed to bind and fluff.

9. 9

   Shape into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over medium high until golden and/or slightly burned for a 'grilled' flavor.

10. 10

    Do not crowd the meatballs.

11. 11

    TIP: two batches, and/or second pan.

12. 12

    Add more jalapeno to taste.

13. 13

    SLOW COOK (4 hrs on #4 and 5): Transfer the sauce to a 4-quart slow cooker (oblong).

14. 14

    Set dial to 5; add the broth and oregano.

15. 15

    Heat.

16. 16

    Transfer the meat balls to the cooker and bring to a gentle boil.

17. 17

    Boil for about 10 minutes.

18. 18

    Reset dial to 4; cook covered for 3 hrs, then add the vegetables.

19. 19

    Cook for 45 to 60 minutes.

20. 20

    TIP: For tender-crisp zucchini, add it during the last 10 mins.

21. 21

    Add chopped cilantro near the end of the time so that it warms.

22. 22

    Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks.

23. 23

    Cut the celery, once, lenthwise; then diagonally slice 1/4-inch pieces.

24. 24

    Trim the stem and tip from the washed zucchini; cut into fourths lengthwise then cube.

25. 25

    To plate: Place the desired amount of crumbled corn chips in a large shallow bowl.

26. 26

    Sprinkle with a little cheese.

27. 27

    Ladle on the soup (about 1-1/2 to 1-2/3 cups broth per serving; apportion the meatballs and vegetables.

28. 28

    Serve with salad, which may be used as a relish directly on the soup.

29. 29

    Variation ~ FAST COOK (60 mins): Transfer sauce to a soup pot and heat to a gentle, steady boil.

30. 30

    Transfer meatballs to the broth and reduce heat to a simmer (Medium, to medium low); cook meat 35 minutes.

31. 31

    Add carrots and celery; cook 5 mins.

32. 32

    Add zucchini cook 4 to 5 mins.

33. 33

    Add cilantro and cook about 2 mins.

34. 34

    Serve.

35. 35

    Time?

36. 36

    Half day in the slow cooker or an hour on the stove top.