"Albondigas" is simply the Spanish word for "meatballs," and this twist on traditional Mexican comfort food is packed with flavor. Mild poblano peppers add a smoky punch to a hearty tomato-infused broth, and the gluten-free turkey albondigas fill you up without weighing you down.
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You Will Need
Prepare the Ingredients
Throughly rinse produce and pat dry. Peel and cut onion and carrot into medium dice. Stem, core, and cut poblano pepper into medium dice. Mince garlic. Set aside 2 small cilantro sprigs for garnish. Stem remaining cilantro and coarsely chop.
Cook the Vegetables
In a medium pot, heat 2 tsp. of olive oil over medium-high heat. Add the onions and cook five minutes until they start to soften. Add the carrot and poblano pepper. Cook five more minutes until all the vegetables are soft but not browned.
Add Tomatoes and Spices
Add the chicken base, garlic, half of the oregano and crushed tomatoes. Stir to incorporate and add 3 cups of water. Bring to a simmer and reduce heat to low.
Form the Turkey Albondigas
In a mixing bowl, combine the ground turkey with the ** liquid egg, **rice flour and remaining oregano, and stir until well mixed. Form into 8 ping-pong ball sized albondigas.
Add Albondigas To Soup
Gently add the albondigas to the simmering soup, spacing them evenly. Simmer the soup an additional 15 minutes and season with a pinch of salt and pepper. During the last minute of simmering, add the cilantro.
Plate the Dish
Using a slotted spoon, divide the albondigas between soup bowls, 3-4 per serving. Ladle the broth and vegetables into the bowl and garnish with the reserved cilantro sprigs.
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