Wild Turkey Albondigas Soup
Albondigas is a traditional Mexican meatball soup, served in a light and healthy broth full of vegetables.
When we look at cultures and food around the world, we all have that one that we tend to lean toward just a little more. For me, I fell in love with the cooking and food culture of Mexico. From their peppers and chilies to their cumin and oreganos, there is something very special about the way they cook and the love they put into it. One of my favorite fall dishes in the Mexican food culture is Albondigas soup or Mexican meatball soup.
It’s a very simple dish packed full of incredible flavors. Albondigas is a traditional Mexican meatball soup, served in a light and healthy broth full of vegetables. This beautiful recipe is popular in the states of northern Mexico, where there are as many variations as there are different cooks. This is my wild take on a classic dish with wild turkey, fresh garden herbs and veggies. Give it a try with your wild turkey or any other meats you’ve got lying around.
Ingredients:
Albondigas (Meatballs):
1 large egg, beaten
1 pound ground wild turkey (can sub other game meats)
¼ cup mint leaves, chopped
¼ cup parsley, chopped
½ cup cooked rice, chilled
2 tablespoons avocado oil
1 teaspoon chili powder
2 cloves garlic, minced
½ teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon dried ginger Pinch of cinnamon
½ teaspoon salt
½ teaspoon pepper
For the soup:
1 yellow onion, finely chopped
½ teaspoon cumin
½ teaspoon oregano Salt and pepper
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 zucchinis, chopped
4 cups turkey, chicken or veggie broth
½ cup tomato paste
¼ cup parsley, chopped
1 cup roasted tomatoes
½ teaspoon pepper
Instructions
- In mixing bowl, add all the ingredients for the meatballs, combine with a wooden spoon or your hands until everything is fully combined.
- In large skillet,heat to medium-high with enough oil to cover bottom.
- Form meatballs into golf ball size and place in hot oil.
- Cook meatballs for 1 to 2 minutes until browned on one side; carefully rotate to other side and brown additional 1-2 minutes, then remove from heat and set aside.
For the soup
- In a large stock pot or Dutch oven, add 2 tablespoons of oil along with the onions, carrots and celery. Sauté until veggies are soft and onions starts to brown, around 6-8 minutes. Then add garlic and zucchini, cooking for 1 minute.
- Pour in broth, tomato sauce, roasted tomatoes and parsley. Mix and then add your meatballs, bringing soup to a boil.
- Reduce heat and simmer for 20-30 minutes; taste as you go, adding more salt or pepper to taste.
- In your favorite bowl, ladle out a heaping of soup and a scoop of white rice and finish with cilantro and serve.