Exotic Spanish Albondiga Soup

A hearty albondiga soup packed with vegetables, a rich broth and filling meatballs.

Elizabeth Kurtz

April 21, 2016

A rich vegetable broth with albondingas makes for a hearty main or entree. Courtesy of Elizabeth Kurtz

10 Servings

active:
1 hr

total:
1 hr

Ingredients

For the meatballs:

1 pound ground turkey

1/3 cup matzo meal

1/4 cup finely chopped fresh cilantro

1/4 cup chopped fresh parsley

1/2 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1 large egg, lightly beaten

For the soup:

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced

6 cups chicken broth

2 cups water

2 tablespoons tomato paste

2 carrots, peeled and sliced

1 large zucchini, halved lengthwise and sliced

1/2 cup chopped fresh cilantro or parsley

1 teaspoon dried oregano

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 avocado, pitted and chopped, for garnish

1 lime, cut into wedges, for garnish

1/4 cup minced fresh cilantro or parsley, for garnish

Steps

To prepare the meatballs: Combine turkey, matzo meal, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture until blended. Add egg, mixing just until combined. Form into 1-inch balls.
To prepare the soup: Heat oil in a large stockpot over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 6 minutes
Add garlic and cook until fragrant, about 1 minute.
Add broth, water, and tomato paste, stirring to dissolve
Add carrots; bring to a boil over high heat.
Reduce to a simmer and add meatballs; cook 15 minutes over medium-low heat.
Add zucchini; cook until carrots and zucchini are tender and meatballs are cooked through, an additional 10 to 15 minutes.
Add chopped cilantro, oregano, salt, and pepper. Serve warm with avocado, lime wedges, and a sprinkle of minced cilantro.

JNS

This recipe is from Elizabeth Kurtz's new cookbook, 'CELEBRATE,' from GourmetKosherCooking.com that features more than 200 crowd-pleasing recipes that are easy enough for everyday, and special enough for Shabbos. Learn more about the new cookbook here.