Hello. I have uploaded an old tutorial, you can tell, I’m sure. This is Albondigas Soup, which are Mexican Meatballs. This is my version of them. I hope you like it and, once again, I wouldn’t be Renaissance Mom if I didn’t have all these things going around in the background, like kids making noise. So sorry.

Albondigas: Mexican Meatballs

Serving Size: A hungry family of 5 (I always make enough so my husband can take some to work.)

Meatball Mix (Albondigas):

2 pkgs of ground turkey (you can use ground chicken or ground beef. Even ground bison!)

1/2 cup of rice (you can use pre-cooked rice, day old rice, parboiled, brown rice any type of rice or quinoa)

1/4 of a whole onion (minced or grated)

2 cloves of garlic (minced or grated)

3 carrots (grated–the carrots are optional)

1/3 cup of chopped cilantro (optional)

1 egg

1/3 cup of flour

2 tsp of salt

Broth:

2- 32 oz of premade chicken broth

33 oz of water (I used 2 16.9 oz of water bottles)

In the Soup:

4 potatoes (cut into squares or wedges. Cut thick so it doesn’t fall apart.)

4 carrots (cut into squares thick slices so it doesn’t fall apart)

1/2 tsp of salt

Green Chili Sauce (Optional):

5 tomatillos (peel the skin and boil them)

3 Serrano chili’s (remove the ends and boil them)

3 garlic cloves

1/4 of an onion

1/2 tsp of salt

1/3 cup of cilantro

1 cup of water

Put your broth in a big pot. Add salt, add cut potatoes and carrots, simmer on medium high.

Mix, in a bowl, your ground turkey, salt, rice, grated or cut onion, grated or minced garlic, cilantro, grated carrots, flower and egg. Mix until everything is fully incorporated. Begin making meatballs. Varying in size or all one size. It is up to you. Remember, the bigger the meatball, the longer it takes to cook.

Place meatballs in broth in different parts of the broth. You do not want them getting stuck. Once completed, lower your broth to medium low, you do not want your albondigas to fall apart. Cover so the rice can cook thoroughly and cook for 30-50 minutes, depending on the rice instructions on the package. Parboiled rice or day old rice cooks quicker. Wash your hands!

If desired, make your green chili sauce by boiling (peeled and washed) 5 tomatillos and 3 (washed and curved ends removed) serranos in a pot full of water. Once the tomatillos look brownish in color, not as bright green, they are ready to blend. Add them in to your blender with 1 cup of the hot water and the serranos, include your cilantro, onion, garlic and salt. Blend away.

Serving Suggestions:

You can pair this with red rice, beans and tortillas. Avocado tastes so good with this and, of course, lemon.

Enjoy!