Healthy Albondigas Soup (Mexican Meatball Soup)

This is a favorite of mine that my grandmother made for me as a child.  A nice hearty soup of tender meatballs.  Soups are wonderful warm and soothing during the cold upcoming months.  Albondigas (Meatballs) are a great source of protein and fiber.  I've developed a new recipe to make the low fat and healthy!

RECIPE

Meatballs

• 1 lb Lean Ground Turkey
• 1 egg, beaten
• 2 garlic cloves, minced or chopped
• 1/2 carrot, minced
• 1/2 cup cooked brown rice
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon ground cumin

Albondigas Soup

• 6 cups Chicken Broth (I usually use nonfat and low sodium)
• 1/2 cup onion, chopped
• 3 stalks celery, cut in chunks
• 1 (16 ounce) can diced tomatoes (with nothing added)
• 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 cup cilantro
• 1 large zucchini, sliced
• Salt
• Pepper 

Directions:

1.     Make the meatballs first: Combine everything and mix thoroughly.

2.     Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).

3.     You should make around 20 to 24 meatballs, set aside.

4.     Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.

5.     Bring to broil, and reduce heat and simmer for 10 minutes.

6.     Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).

7.     Return to simmer and cook another 10 minutes.

8.     Add zucchini and cook 10 minutes

9.  Season with salt and pepper, to taste.

Serves 8
Calories: 146, Fat: 6, Carbs: 9, Protein: 15.