Variation of Albóndigas Soup

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24 meatballs
0 Ratings 

Ingredients (11)

  • 2lbs ground turkey
  • 1½cups of long grain brown rice
  • 6 1/3cups of water
  • 3 packets of Lipton soup mix onion and mushroom recipe
  • 32oz Swanson chicken broth
  • 1/3cup panko breadcrumbs
  • ½cup fresh basil, chopped
  • 2cups carrots, minced
  • 1tbsp butter
  • 1/3cup milk
  • Salt & Pepper
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Variation of Albóndigas Soup

I altered a family recipe to include the special ingredients that Linda and Gail selected for the Outlook.com Recipe Challenge Benefiting Common Threads. Albóndigas are meatballs served in a light broth, this is a simple Mexican recipe traditionally made from ground beef, beef broth and white rice. Replacing these main ingredients with ground turkey, chicken broth and brown rice, and incorporating carrots and basil, resulted in a leaner, brighter, and healthier dish. My family enjoyed this new version of an old favorite. For the Common Threads kids to implement this recipe, however you may choose to have the chef instructor cook the brown rice in advance, doing so will save more than an hour of cooking time.


  1. 1Cook Brown Rice
    • Preheat oven 375°
    • Bring 2 1/3cups of water to a boil (stovetop, covered)
    • Add ½tsp salt to water
    • Pour 1 ½cups of long grain brown rice into a baking dish
    • Pour boiling water over brown rice in the baking dish
    • Add 1tbsp of butter
    • Cover with aluminum foil
    • Place in middle rack
    • Cook for 1hr
    • Remove aluminum foil, fluff rice, and cover with a kitchen towel
    • After 10min uncover, fluff rice, and cool
  2. 2Make Panade
    • In a mixing bowl add 1/3cup panko breadcrumbs
    • Add 1 envelope of Lipton soup mix onion and mushroom recipe
    • Pour 1/3cup milk (if too dry, splash a little more)
    • Mix to make a paste
  3. 3Prep Vegetables
    • Rinse carrots and basil
    • Peel and mince carrots, 2cups
    • Chop fresh basil, ½cup
  4. 4Prep Meat
    • Place 2lbs ground turkey into a mixing bowl
    • Season with salt and pepper
    • Mix panade in with meat (don’t over work)
    • Add ½cup chopped fresh basil and mix
  5. 5Mix
    • Add 2cups of minced carrot to 1 ½cups cooked brown rice
    • Add the ground turkey and mix everything together
  6. 6Make Meatballs
    • Form meatballs by using a large spoon or ice cream scooper
    • Makes 24 medium meatballs (2 dozen)
  7. 7Cook
    • Preheat a large pot (stovetop) on high
    • Pour 32oz Swanson chicken broth
    • Add 2 packets of Lipton soup mix onion mushroom recipe
    • Pour 4cups of water
    • Cook for 10min to incorporate dry seasoning with broth
    • Slowly place meatballs in the large pot one by one
    • Bring to a low boil, then simmer until cooked
    • Cook for 1hr
  8. 8Serve
    • Ladle meatballs and broth in a bowl
    • Garnish with fresh chopped basil and minced carrots
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