Ingredients:
For the Meatballs:
• 1 lb ground turkey
• 1 tsp paprika
• 1 tsp dried basil
• 1 tbsp minced garlic (ajo picado)
• 1 egg
• ½ tsp salt
• ½ tsp black pepper
• ½ cup pre-cooked brown rice
• ¼ cup chopped cilantro
For the Chile Broth:
• 3 dried guajillo chiles (seeds removed)
• 2 garlic cloves
• 1 tsp dried oregano
• ½ tsp salt
• 1 tomato
• 1 fresh chile pasilla
• ¼ cup finely chopped red onion
• 1 tbsp oil
For the Vegetables:
• 2 potatoes, peeled and chopped
• 2 carrots, chopped
• 1 corn cob, cut into rounds
• 1 cup green beans, chopped
• 1 cup cabbage, chopped
• 1 can garbanzo beans (chickpeas), drained
• ¼ cup chopped cilantro
Directions:
1. Prepare the Meatballs:
• In a bowl, mix ground turkey, paprika, basil, minced garlic, egg, salt, pepper, pre-cooked rice, and chopped cilantro.
• Cover and refrigerate for 2 hours to marinate the flavors.
2. Make the Chile Broth:
• Toast the guajillo chiles slightly in a dry pan, then soak them in hot water for about 10 minutes until soft.
• Blend the soaked guajillo chiles with garlic, oregano, and salt. Set aside.
• In a large pot, heat 1 tbsp of oil and sauté the chopped tomato, fresh chile pasilla, and red onion until soft.
• Pour the blended chile mixture into the pot and bring to a boil. Add 6 cups of water once it boils.
3. Cook the Meatballs:
• While the broth is boiling, take the marinated turkey mixture and form it into meatballs.
• Carefully drop the turkey meatballs into the boiling broth. Lower the heat and simmer for 40 minutes.
4. Prepare the Vegetables:
• While the meatballs are cooking, chop the potatoes, carrots, corn, green beans, cabbage, and cilantro.
5. Add the Vegetables:
• After the meatballs have cooked for 40 minutes, add the chopped vegetables and garbanzo beans to the pot.
• Let the soup simmer for another 3 minutes, then turn off the heat to allow the vegetables to finish cooking in the residual heat.
6. Serve:
• Serve warm with a squeeze of lime and a drizzle of @salsamachalaguera
Enjoy your hearty and flavorful turkey albondigas!
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