Turkey Albondigas Soup
Warm up your soul with this hearty and flavorful Turkey Albondigas Soup, a delicious twist on the classic Mexican comfort dish. Made with tender turkey meatballs infused with garlic, cilantro, and cumin, this soup is brimming with diced vegetables like zucchini, carrots, and potatoes, simmered to perfection in a savory chicken broth seasoned with oregano and a hint of bay leaf. Quick to prepare yet deeply satisfying, this healthy, protein-packed recipe is perfect for a cozy weeknight meal or meal prep. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that elevates every spoonful. Ready in under an hour and serving six, this is your go-to recipe for wholesome, hearty, and crowd-pleasing flavors. Keywords: turkey albondigas soup, Mexican soup recipe, turkey meatball soup, one-pot meals, healthy comfort food.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 0.25 cup uncooked white rice
- 1 large egg
- 2 garlic cloves, minced
- 0.33 cup cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 1 large russet potato, peeled and diced
- 2 medium tomatoes, diced
- 8 cups chicken broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 optional (for serving) lime wedges
Instructions
In a large mixing bowl, combine ground turkey, uncooked rice, egg, minced garlic, chopped cilantro, ground cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Form small meatballs (about 1-inch in diameter). Set aside on a plate.
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add carrots, zucchini, and potatoes to the pot, stirring occasionally, and cook for another 5 minutes.
Stir in the diced tomatoes and cook for an additional 2 minutes.
Pour in the chicken broth. Add dried oregano and the bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Carefully add the turkey meatballs into the simmering soup, one at a time. Be gentle to avoid breaking them.
Cover the pot and let the soup simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
Ladle the soup into bowls, garnish with extra chopped cilantro if desired, and serve with lime wedges for an added burst of flavor.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
