You are here: Home » Recipes » Albondiga Soup Albondiga Soup Recipe by lstephoney Yield 6-8 servings PrintEmail Ingredients 49.5 ounces fat-free chicken broth1 teaspoon garlic slices or garlic flakes Nonstick cooking spray2 pounds lean ground turkey1 egg1 tablespoon onion powder1 tablespoon gGarlic powder2 teaspoons salt, divided2 teaspoons black pepper, divided1 cup brown rice, divided1 cup diced potato1 cup diced carrots1 cup diced white onion1 cup diced tomatoes1/2 teaspoon chili flakes Instructions Put chicken broth in a 8-quart stockpot. Heat over medium-low heat. Add garlic slices or flakes. 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.) 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.