How To Make Turkey Albondigas

[Serafin Sonnier]

This soup is a true winter comfort food, I got hooked with this one. It is made lighter with ground turkey but very hearty. Load it with vegetables of your choice or follow the combination that I've used. In Egypt, we are not used to meatball soups, in fact I've never had one while there.My first and ONLY experience with meatball soups was the Persian Asheh mast which was very delicious.

The vegetable combination of this recipe is inspired by our traditional vegetable soup or as we call it in the Middle east Shurbet Khodar. This kind of soup that all moms know is usually given to sick children/adults in the cold winter days. Whenever cold/flu hits, it is what moms offer to cook. Whenever stomach bug hits, moms cook shurbet khodar, it is kind of a tradition in the Middle east ??. When you are sick, you cannot find appetite to eat anything. But with a simple bowl of vegetable soup- may be paired with some turkey meatballs- your appetite will show up.

This is the epitome of back to basics + simplicity comfort food. Quickly saut some vegetables, add broth, bake meatballs, drop them in and all you need to do next is take a bowl and enjoy. Now let's see how to make it.

We'll start by making the meatballs. Mix all ingredients in a bowl then form into balls and bake. Traditionally, you form the meatballs and drop them to cook in the hot boiling broth. To make it healthier bake meatballs or cook on stovetop to get rid of all the grease that might come up. Sure, turkey does not have grease like red meat so choose your favorite way of cooking.

While meatballs are baking, Let's cook the vegetables. Saut onion and sliced carrots in a deep pot for about 5 minutes to allow the carrots to get tender. Add the rest of the vegetables except for the squash/zucchini and stir. Add stock, bring to a boil then reduce heat. Add squash or zucchini then cover and let it simmer until meatballs are done.

Just finished making this and eating it now. Amazing. I used vegetable stock instead of chicken and it's still great. My belly is so happy. I'm feeding this to my friends at my New Year Day food party. Thank you!

This is a simple and delicious version. I used a little more oregano and cumin in the soup also substituted a can of petite diced tomatoes instead of Roma tomatoes. Will definitely make it again!

Kim, Thank you for bringing this to my attention, I need to focus more and will put it on my new year resolutions .. any tips? :). I've used 6 cups of chicken stock. Thanks again and it has been fixed.

Albondigas Soup is a traditional Mexican Meatball Soup filled with nutritious vegetables, fresh herbs, and meatballs (albondigas) made from ground meat, fresh herbs, cooked rice, and garlic. One of my most cherished childhood recipes, you will love this easy, delicious, and comforting soup.

Feel free to use whatever ground meat is your favorite. For example, when I originally published this recipe I made the meatballs with lean ground turkey. I have also made them with a meat mixture of ground chorizo and ground beef. In other words, mix and match or just use your favorite.

Prepare your meatballs and transfer them to a tray lined with parchment paper, leaving a little space between each meatball. Transfer the tray to the freezer. Allow the albondigas to freeze completely. Remove the tray and transfer the frozen meatballs to a freezer-safe bag or storage container until ready to use. Best if used within 4 months.

I have never made this recipe in the slow cooker (or Instant Pot). It is certainly possible. If I were to try, I would cook the soup and vegetables until softened, around 3-4 hours on high. Then I would add the meatballs and continue to cook on high until they are cooked through (at least an additional 1-2 hours).

Allow the soup to cool in the refrigerator completely before transferring it to freezer-friendly containers or double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Oven Baked Meatballs: Bake the meatballs at 400F for 20 minutes. Or, bake for 15 minutes and transfer the meatballs to a hot skillet with butter to cook for the remaining five minutes, which gives them a nice golden brown exterior.

Air Fryer Meatballs: Preheat the air fryer to 400F. Cook the meatballs for 8 minutes, shaking once half-way through, or until cooked through and golden brown on the outside. Cook in batches to avoid overcrowding the basket and preventing airflow.

Skillet: Cook the meatballs in a skillet with olive oil over medium heat until browned on each side and cooked through (about 2-3 minutes on each side). Cook in batches to avoid overcrowding the pan.

These turkey meatballs freeze really well and make for delicious weeknight dinners later. To freeze the meatballs, pack them in an air-tight container after cooking and chill completely before transferring to the freezer where they can be stored for about three months. To reheat the meatballs, simply add them to a pot of red sauce and simmer until heated through. Or, allow them to thaw in the refrigerator overnight and then heat through in a skillet with butter or oil.

Divide and shape the meat mixture into 16 meatballs, placing them on a parchment-baking sheet as you go. To divide them evenly, first divide the mixture in half, then in half again until you have four equal portions. Then take each portion and divide it into four, rolling them into meatballs as you go.

This is a flavorful, easy recipes for an alternative to beef meatballs. I like the parmesan and spices in the mix. My family enjoys these quite a lot. It is easy to use them in a lot of different recipes!

Ground turkey is an easy swap on beef and I think it adds some spring-like flavors to this soup. The base of albondigas is made with carrots and celery, along with corn and black beans, but the real time saver is using store-bought chicken broth and enchilada sauce for a chili driven broth to poach the meatballs. The meatballs have both diced onions, dried spices and cooked rice, for an authentic touch, and keep moist and tender, while steaming in the soup.

Raise your hand if you love meatballs! I hope all hands are lifted high because these Asian glazed turkey meatballs are a HUGE winner in our house! Tender, flavorful meatballs all smothered in the most delicious sweet and savory sauce, seriously so finger-licking GOOD. Not only is this sauce delicious tossed with the meatballs, but it tastes amazing drizzled over brown rice and veggies too! Perfect for meal prep as leftovers taste even better the next day!

I personally think these meatballs taste best served over fluffy brown rice (or cauliflower rice) with a little extra sauce drizzled on top along with a side of veggies! Reminds me of my favorite take-out order that I can easily make myself at home. Check out my post on how to make perfect brown rice right in your Instant Pot every single time! You could also serve these over pasta or noodles.

This sticky Asian sauce not only tastes amazing on these meatballs, but you could also use this sauce on chicken or steak as a marinade, in stir fries, on top of burgers or kabobs, drizzled over veggies, or even on crock pot meatballs.

To Freeze: These meatballs are freezer-friendly too and will last for up to 3 to 4 months frozen. To reheat, simply thaw the meatballs out in the fridge and place them in a skillet on low heat, stirring often, until warmed through. You could also reheat them in the microwave for 1 to 2 minutes.

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun! Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

I really loved the flavor the sauce gave! I used it on store bought meatballs (for a quick meal) and it came out great. The only thing for me was it was very very salty. I ended up adding about 2 tablespoons of vinegar and more broth to try and balance out and that helped. I think next time I make it (there will be a next time!) I will reduce the amount of soy sauce and add more broth (I use low sodium). Thank you very much for the recipe!

In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic and cook for one minute more. Remove from heat and allow to cool slightly.

Place the ground turkey in a large bowl. Squeeze any excess milk from the bread. Add the bread to the turkey and discard the milk. Add the cooked onions and garlic. Add the eggs, salt, red pepper flakes, oregano, cheese, tomato paste, and parsley. Use a wooden spoon to work all of the ingredients together. You may need to get in there with your hands to thoroughly and evenly combine all of the ingredients.

In two 913-inch pans, spread about 2 cup of sauce (1 cup in each pan). Shape together 24 meatballs. Each meatball will be about 3 tablespoons of the meat mixture. Use your hands to best shape the meatballs. Rinse your hands in warm water every few meatballs to keep your hands from getting too sticky. I found that having slightly damp hands helps tremendously in shaping the balls. Place 12 meatballs in each pan. Top each meatball with a small spoonful of sauce.

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