Turkey Albondigas Soup - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Ground turkey,
1/4 cup: Packed fresh white breadcrumbs,
1: Egg,
1 1/2 tsp: Dried oregano,
8 cup: Canned low-salt chicken broth,
1 can: , (15-oz) golden hominy, drained
1 can: , (8-oz) tomato sauce
3: Carrots, peeled, thinly sliced
1: Onion, finely chopped
1 can: , (4-oz) diced green chilies
8 ounce: Coarsely chopped fresh spinach leaves,
1/2 cup: Chopped fresh cilantro,
Directions:
Mix first 4 ingredients in medium bowl. Season with salt and pepper.
Using wet hands, shape turkey mixture into 18 to 20 one-inch
meatballs.
Bring broth to simmer in large pot over high heat. Add meatballs and
simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots,
onion and chilies. Reduce heat to medium; simmer until meatballs are
cooked through and vegetables are tender, about 20 minutes. (Can be
made 1 day ahead, Cool, cover and chill. Bring to simmer before
continuing.)
Add spinach and cilantro to soup and simmer until wilted, about 2 min-
utes. Season with salt and pepper.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
Using wet hands, shape turkey mixture into 18 to 20 one-inch
meatballs.
Bring broth to simmer in large pot over high heat. Add meatballs and
simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots,
onion and chilies. Reduce heat to medium; simmer until meatballs are
cooked through and vegetables are tender, about 20 minutes. (Can be
made 1 day ahead, Cool, cover and chill. Bring to simmer before
continuing.)
Add spinach and cilantro to soup and simmer until wilted, about 2 min-
utes. Season with salt and pepper.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp