"ALBÓNDIGAS" by Jazlynn G

There is a variety of different Albóndiga Soup recipes, in Mexico. This recipe that I am sharing
with you has been in my family for five generations. It is a nutritious and delicious soup, perfect
for the cold, rainy season. Although in many Latin homes it is cooked year round because of its
tasty and healthy properties.


Ingredients:
For Sauce
3 large red tomatoes
½ of a medium onion
2 garlic teeth
10 mint leaves
¼ teaspoon of salt
¼ teaspoon of pepper
1 tablespoon of olive oil
2 cups of water
For Meatballs
1 lb of ground turkey
1 stick of mint (510
leaves)
1 egg
½ cup of rice
¼ teaspoon of salt
¼ teaspoon of pepper
1 medium carrot
1 Italian or Mexican squash
1-1½ cup of mixed vegetables (optional)

Step 1: FINELY chop the carrot, the outer green layer of the squash (about ⅛), and the mint
leaves.
Step 2: To make the sauce, take a medium saucepan and boil the tomatoes (cut in quarters),
onion, garlic, salt and pepper in about 2 cups of water.
Step 3: In a blender, blend the cooked ingredients in step two.
Step 4: Heat the olive oil to a large saucepan. Once it is hot, CAREFULLY and QUICKLY add
the sauce into the large saucepan and bring to a boil.
Step 5: While the sauce is heating up, form the meatballs. In a large mixing bowl, add the
ground turkey, rice, salt, pepper, and the chopped carrot, squash, and mint. And mix.
Step 6: With clean hands, scoop up the meat mixture and form a meatball of whatever size you
please. Mold the meatball with your hands into a spherical shape and carefully drop it into the
boiling sauce. Continue forming the meatballs and dropping them in the sauce until you run out
of meat mixture.
Step 7: Meatballs will float to the surface when cooked (approximately 1520
minutes). Add the
mint leaves to the soup. You can add the optional vegetables into the soup after 10 minutes of
cooking the meatballs.
Step 8: Serve into a bowl and enjoy!