Sopa de Albondigas (Meatball Soup)


6 cups water

1/3 cup brown rice

3 low-sodium beef or chicken flavored bouillon cubes or 1 tablespoon low-sodium bouillon powder

4 sprigs fresh oregano, finely chopped or 1 tablespoon dried oregano

8 ounces lean ground turkey

1 tomato, finely chopped

1/2 onion, peeled and finely chopped

1 large egg

1/2 teaspoon salt

2 cups chopped fresh vegetables (carrots, celery and brocolli)


• In a large pot, combine water, rice, bouillon cubes and oregano. Bring to boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer.

• Meanwhile, in a large bowl, mix ground turkey, tomato, onion, egg and salt. Form into 12 large meatballs.

• Add meatballs to broth mixture and simmer for 30 minutes.

• Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender. Serve hot.

Makes 4 servings.

Posted in FoodBank CookBook

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