Turkey Albondigas
Spiced turkey meatballs seasoned with cumin, coriander, and garlic, simmered in reduced turkey stock thickened with ground almonds and sweet corn. This Mexican-style albondigas soup is hearty, warming, and ready in an hour.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsAlbondigas is the Spanish word for meatballs, and in Mexican kitchens, they show up simmered in brothy, soul-warming soups that hit different when the weather turns cold.
This version shapes ground turkey with moistened bread, eggs, garlic, cumin, and coriander into walnut-sized meatballs that are tender and fragrant.
They poach in turkey stock, then the broth gets reduced and thickened with ground almonds, which adds a subtle nuttiness and body you won’t find in most meatball soups.
Sweet corn kernels round things out, and a scattering of chopped chili peppers on top gives each bowl as much heat as you can handle.
Kitchen Tips
- Squeeze the bread dry before crumbling it into the turkey; too much moisture and the meatballs fall apart in the broth
- Shape the meatballs small, walnut-sized, so they cook through evenly in just 10 minutes
- Grinding the almonds fine helps them dissolve into the broth for a silky, not gritty, texture
- Remove the meatballs before reducing the stock so they don’t overcook and turn rubbery
Ingredients
Directions
Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat.
Put the turkey and bread mixture through a meat grinder.
Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well.
Shape the mixture into walnut-size balls.
Bring the turkey stock to a boil. Drop the albondigas into the boiling stock.
Reduce the heat and simmer for 10 minutes.
Remove the cooked albondigas with a slotted spoon and set.
Boil the stock for another 30 minutes to reduce and thicken it. Add the corn and the ground almonds.
Return the albondigas to the stock.
Heat through and serve in bowls garnished with chopped chili peppers, if you wish.
Comments
