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Meatball Soup (Albóndigas)

Photo of prepared Meatball Soup
Photo attribution: Caeli Willard
Ready In: 40 minutes
Serves: 8
Dairy-freeGluten-freeLow Added Sugar

This is a delicious, mild version of a traditional Mexican soup.

What you'll need

Large pot
Measuring spoons
Measuring cups
Spatula or spoon
Cutting board
Sharp knife
Large bowl


Serves 8
2 pounds Ground Turkey lean
1/4 cup Mint minced
1 clove Garlic minced
2 Tomatoes chopped
4 cups Water
4 cups Chicken Broth low-sodium
1/2 cup Cilantro chopped
1 Potato chopped
1 stalk Celery chopped
2 Carrots chopped
2 Zucchinis chopped



Step 1 picture

In a pot, over medium heat: bring water and chicken broth to a boil.


Step 2 picture

While the liquids come to a boil, mix ground turkey, mint, garlic, pepper, and chopped tomato.


Step 3 picture

Roll the mixture into little balls, about 1-1½ inch diameter.


Step 4 picture

Once the liquids are boiling, add meatballs and cilantro. Lower heat and cook covered for about 10 minutes.


Step 5 picture

When meatballs rise to the top, add potatoes, celery, and carrots. Continue to cook covered.


Step 6 picture

Once the vegetables are soft, add the zucchini and let it cook for 10 more minutes or until zucchini is tender.

Chef's Tips

  • Use a meat of your choice (i.e. ground beef, pork, or chicken).
  • You can also add spinach: After turning heat off, add spinach, cover, let sit for two minutes and serve.
  • For added flavor: add lemon juice, chopped chile pepper or chopped onion to individual portions.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 8

Amount Per Serving
Calories 203
% Daily Value*
Total Fat 10 g13%
Saturated Fat 3 g15%
Sodium 348 mg15%
Total Carbohydrate 5 g2%
Dietary Fiber 2 g7%
Protein 18 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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