Servings
1
Ingredients
317
- 64 ounce Chicken broth
- 16 ounce Water
- 1 teaspoon Parsley
- 2 Bay leaf
- 1 teaspoon Basil
- 1 teaspoon Cajun Seasoning
- 1 tablespoon Gebhardt's Chili Powder
- 1 teaspoon Coriander
- 3 Cloves garlic; minced
- 2 Chicken Bouillon Cube
- 4 medium Carrot; Chopped
- 1 medium Onion; chopped
- 1 tablespoon Minced Dry Onions
- 4 medium Potato; Diced, unpeeled
- 1/3 bunch Cilantro; Tops Only, Chopped
- 2 Whole Tomatoes; Chopped
- 1 can (14 1/2 Oz) Merxican Stewed Tomatoes
313
- 3 Whole Eggs
- 2 pounds Ground Turkey
- 1/3 cup Uncooked Rice
- 1 teaspoon Garlic powder
Directions
- In a large pot, combine broth, water & next 12 ingredients.
- (Parsley through potatoes.
- ) Bring to boil, simmer 40 minutes.
- To make meatballs, combine turkey, eggs, rice & garlic powder, then shape into 1 inch balls.
- Add meat balls, one at a time, to boiling broth.
- Boil for 30 minutes after last ball has been dropped in broth.
- Add tomatoes, cilantro and additional seasoning if necessary.
- Simmer 8-10 minutes.
- Salt & pepper to taste.
- NOTES : I found this recipe in the food section of the San Bernardino County Sun.
- The use of ground turkey and low fat chicken broth make it much lower in fat than the usual albondigas.
- Jeannine Lutz Recipe by: Jerri Dunithan, Redlands, California Posted to EAT-L Digest by KnotAClew
- COM> on Mar 6, 1998