Albondiga Soup

  • Yield 6-8 servings


49.5 ounces fat-free chicken broth
1 teaspoon garlic slices or garlic flakes
Nonstick cooking spray
2 pounds lean ground turkey
1 egg
1 tablespoon onion powder
1 tablespoon gGarlic powder
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1 cup brown rice, divided
1 cup diced potato
1 cup diced carrots
1 cup diced white onion
1 cup diced tomatoes
1/2 teaspoon chili flakes


  1. Put chicken broth in a 8-quart stockpot. Heat over medium-low heat. Add garlic slices or flakes.
  2. Spray a baking sheet with nonstick cooking spray. Place ground turkey in a large bowl. Add egg, onion powder, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 cup brown rice;  mix well.  Form  meatballs, roughly the round size of a 50 cent piece. Place  on the baking sheet. (You have 30 to 34 meatballs.) 
  3. Increase heat and bring broth to a boil. Add remaining rice,  stock begins to boil add the rest of the rice. Carefully add meatballs. Boil  10 to 15 minutes,  until meatballs begin to float to the surface. Add  remaining salt, pepper and chili flakes. Slowly add remaining ingredients to pot. Return to a boil and cook 5 to 10 minutes. Cover, reduce heat, and simmer 15 to 20 minutes, until vegetables are cooked.




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