We’ve made to the end of the first “post-holiday” week. By now, most of us have started to settle in to the new year and life is back to normal.
While the holidays are over, we still do have a few months left of cool weather…even here in California. 🙂 And, what better to serve for dinner on a chilly night than a warm, hearty bowl of soup?
Abondigas, also known as Mexican meatball soup, is most definitely a great choice for a chilly night’s meal. The meatballs and potatoes make it a nice hearty soup without making you feel “over-stuffed”.
The recipe below is for a very large pot of soup. I love making enough soup at one time to allow for several dinners and leftovers for lunch. It’s a great time saver and soups are delicious when they’re reheated. If you’re trying this for the first time or only need a small amount, you can certainly cut the recipe in half quite easily.
Here’s the recipe…
- 2 pounds ground turkey
- 2 eggs, beaten
- 1 cup instant rice (I used brown…great way to “sneak” it in)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flake
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon cayenne pepper
- Mix all ingredients together and roll into balls. Two pounds of ground turkey will make 50-60 meatballs.
- 4 quarts chicken broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3-4 large jalapenos, minced
- 1/2 bunch cilantro, chopped
- 2 pounds meatballs
- 1 (29 ounce) can crushed tomatoes
- 1/2 pound baby carrots
- 6 medium potatoes, chopped
- 4 large stalks celery, chopped
- warm tortillas and chopped cilantro for serving
- Bring broth, onion, garlic, jalapenos, and cilantro to a boil.
- Add crushed tomatoes, meatballs and baby carrots and boil for 3o minutes.
- Add potatoes and celery and cook for approximately 20 minutes or until potatoes reach desired tenderness.
- Garnish with cilantro and serve with warm tortillas.