Oh albondigas… this caldo/soup is good year around and it seems like I eat more of this during the hot season lol. This recipe will have you wanting more.. so have that will power on point.
Ingredients
- 2 pounds of ground turkey
- 1 cup uncooked rice
- 1/4 cup mint leaves
- 2 roma tomatoes
- 1 white onion
- 1 small bag of baby carrots
- 3-4 calabazas
- 2 potatoes
- handful of uncooked pasta
- salt
- Consume (optional)
- Cumin seeds/ Cominos
- Vegetable oil
Notes
You can add any veggies you wish
Instructions
- Mix your ground turkey, rice, and mint leaves in a large bowl
- You will get then your turkey mix and make your meat balls. Meat ball size should be a good small round ball. There is no exact weight/measurement your meatball should be but be mindful that the meatball can fit in both hands when making them.
- You will add the meat balls to boiling water. Once you add your meat balls to boiling water you will put the heat to medium and wait for the meatballs to cook.
- While your meatballs cook, you will chop your 2 Roma tomatoes and 1/2 of the white onion and sauté in vegetable oil.
- Once your onion is translucent you will add your sautés veggies to the pot.
- Meatballs should be ready within 15 minutes (cut one in half and make sure they are thoroughly cooked.
- Once your meatballs are ready you will add all of your veggies (make sure you chop your calabaza). The beauty behind this soup is that you can add any veggies you like. Get creative. it also taste delicious if you add broccoli, cauliflower, sweet peas, etc.
- You will then add small grab of conimos (3 finger grab), salt to taste, and consume (optional). There isn’t an exact amount of cumin seeds, salt, or consume you should be adding. Just be mindful and dont add too much since we dont want an overload on sodium.
- Wait until veggies are cooked and serve.
