Albondigas Soup Recipe

Jermaine Antonio here celebrating National Hispanic Heritage Month with a delicious twist on the classic Albondigas Soup! In this video, I show you how to make a hearty and flavorful Albondigas Soup with zesty turkey meatballs and fresh vegetables. This comforting soup is packed with vibrant flavors like lime zest and fresh cilantro, giving it a refreshing twist that your family will love. Perfect for a cozy meal as the weather cools down, this recipe is easy to make and sure to become a new favorite.

https://www.youtube.com/watch?v=LkUg7mw-q5s

Ingredients:

For the Meatballs:

1 lb ground turkey (or chicken)

1 egg ¼ cup breadcrumbs

2 cloves garlic, minced

2 tablespoons fresh cilantro, chopped

Zest of 1 lime

Salt and pepper to taste

For the Soup:

1 onion, chopped

3 cloves garlic, minced

2 carrots, sliced

3 Yukon gold potatoes, quartered

2 zucchini, diced

1 can (14.5 oz) diced tomatoes

6 cups chicken broth

1 cup fresh or frozen corn

Juice of 1 lime

1 tablespoon dried oregano

Salt and pepper to taste

Fresh cilantro for garnish

Instructions:

1. In a large bowl, mix the ground turkey, egg, breadcrumbs, garlic, cilantro, lime zest, salt, and pepper.

2. Form into small meatballs.

3. In a large pot, sauté the onion and garlic over medium heat until soft.

4. Add the carrots, potatoes, zucchini, tomatoes, and chicken broth. Stir in the oregano and bring to a simmer.

5. Gently add the meatballs to the soup and simmer for 20-25 minutes.

6. Stir in the corn and lime juice. Cook for 5 more minutes.

7. Serve hot, garnished with fresh cilantro.

If you try this recipe, let me know how it turns out in the comments! 🌶️🥣