Mexican Appetizers albondigas meatball soup recipe
Ingredients
------------------------------SALSA-----------------------------------
1 sm ripe tomato; seeded and
-chopped
1/2 sm jalapeno; minced
1/2 whole avocado; small chop
1 lemon juice; sprayed on
-avocado
1/2 whole cucumber; peeled and
-chopped
2 tbs fat-free vinaigrette; with
1 red bell peppers; store
-bought
1 c shredded lettuce
----------------------------MEATBALLS---------------------------------
1/2 lb ground turkey breast;
-leanest
1/4 c graham cracker crumbs
1/4 c matzo meal
1 sm zucchini; washed and stemmed
1/4 c chopped sweet onion
1 pn garlic salt
1 pn coriander cohert; see recipe
1/2 c seltzer water; divided use
1 vegetable cooking spray; or
1 ts virgin olive oil
----------------------------SOUP BASE---------------------------------
1 clove garlic; smashed
30 oz stewed tomatoes; (2 cans)
-with Mexican sp
1/2 sm jalapeno; or less to taste
15 oz low-fat chicken broth; low
-salt
1/4 tsp oregano; Mexican
---------------------------VEGETABLES---------------------------------
1 lg carrot; julienned
1 lg celery stalk; see detail
1 sm zucchini; see detail
----------------------------GARNISH-----------------------------------
2 tb chopped fresh cilantro
----------------------------OPTIONAL----------------------------------
1 white corn chips; restaurant
- style
3 tsp low-fat Monterey Jack cheese;
- shredded
Instructions
**For the SALSA: Make the salsa by combining all but the lettuce. Chill.
Combine with lettuce closer to serving time.
**For the MEATBALLS: Crumble ground turkey breast meat in a bowl with the
crackers, but do not mix yet. Process zucchini and onion using the Fine
Shredding disk. Transfer to the bowl. Add pinches of garlic powder and the
Coriander Cohort Blend (see pantry). Add half the seltzer to the meat
mixture and combine; add more seltzer as needed to bind and fluff. Shape
into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over
medium
high until golden and/or slightly burned for a 'grilled' flavor. Do not
crowd the meatballs. TIP: two batches, and/or second pan.
**For the Soup Base: Meanwhile put canned tomatoes, garlic clove and a
portion of the stemmed and seeded roughly-chopped jalapeno in processor
fitted with metal blade and pulse to make a chunky sauce. Add more
jalapeno to taste.
SLOW COOK (4 hrs on #4 and 5): Transfer the sauce to a 4-quart slow cooker
(oblong). Set dial to 5; add the broth and oregano. Heat. Transfer the
meatballs to the cooker and bring to a gentle boil. Boil for about 10
minutes. Reset dial to 4; cook covered for 3 hrs, then add the vegetables.
Cook for 45 to 60 minutes. TIP: For tender-crisp zucchini, add it during
the last 10 mins. Add chopped cilantro near the end of the time so that
it
warms.
Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks. Cut
the celery, once, lengthwise; then diagonally slice 1/4-inch pieces. Trim
the stem and tip from the washed zucchini; cut into fourths lengthwise
then
cube.
Pantry: canned ready to use chopped tomatoes, pre-seasoned may be used,
but
we preferred the flavor of the pre-cooked (stewed) tomatoes. * Keep a jar
of Coriander Cohort on hand: grind equal parts of pan roasted cumin seed,
coriander seed and black peppercorns (created by Steve Raichlen).
To plate: Place the desired amount of crumbled corn chips in a large
shallow bowl. Sprinkle with a little cheese. Ladle the soup (about
1-1/2
to 1-2/3 cups broth per serving; apportion the meatballs and vegetables.
Serve with salad, which may be used as a relish directly on the soup.
Variation: FAST COOK (60 mins): Transfer sauce to a soup pot and heat to
a gentle, steady boil. Transfer meatballs to the broth and reduce heat to
a
continued in part 2 >>> Mexican Appetizers Albogindas Meatball Soup pt 2
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