Recipe - Albondigas Soup With Turkey

SOUP BASE
64 ounce Chicken Broth
16 ounce Water
1 teaspoon Parsley
2 Bay Leaf
1 teaspoon Basil
1 teaspoon Cajun Seasoning
1 tablespoon Gebhardt's Chili Powder
1 teaspoon Coriander
3 Cloves Garlic; Minced
2 Chicken Bouillon Cube
4 md Carrot; Chopped
1 md Onion; Chopped
1 tablespoon Minced Dry Onions
4 md Potato; Diced, unpeeled
1/3 bn Cilantro; Tops Only, Chopped
2 Whole Tomatoes; Chopped
1 cn (14 One half Oz) Merxican Stewed
Tomatoes

MEATBALLS
3 Whole Eggs
2 pound Ground Turkey
1/3 cup Uncooked Rice
1 teaspoon Garlic Powder

In a large pot, combine broth, water & next 12 ingredients.(Parsley through
potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine
turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat
balls, one at a time, to boiling broth. Boil for 30 minutes after last ball
has been dropped in broth. Add tomatoes, cilantro and additional seasoning
if necessary. Simmer 810 minutes. Salt & pepper to taste.

NOTES : I found this recipe in the food section of the San Bernardino
County Sun. The use of ground turkey and low fat chicken broth make it much
lower in fat than the usual albondigas. Jeannine Lutz
Recipe by: Jerri Dunithan, Redlands, California

Posted to EATL Digest by KnotAClew KnotAClew@AOL.COM on Mar 6, 1998