Fit Food – Albondingas Soup with Turkey Meatballs Recipe

Fit Food – Albondingas Soup with Turkey Meatballs Recipe

Fantastic Mexican Albondingas soup…perhaps the most delicious dish I’ve ever learned at this great cookery school, and until I tried it I would never have believed that a pitta type bread made from cauliflower could be so delicious.

Blog image by Crystal Cartier Photography

 

Jan’s homemade Stock

  • This stock made the wonderful base for the albondigas soup.  The ingredients are approximate and ideas that Jan thinks makes a flavoursome stock.  Don’t forget that this can be frozen to make this soup a quick and easy supper

Ingredients for the Stock

  • 1 whole chicken
  • A handful of mushrooms
  • Onions (roughly chopped)
  • Carrots (roughly chopped)
  • Celery (roughly chopped)
  • 1 or 2 tomatoes

Method for the Stock

  1. 1. Fill a pan of cold water
  2. 2. Place all the ingredients in the cold water
  3. 3. Bring to a boil and turn the heat down to a simmer
  4. 4. Simmer for an hour and half
  5. 5. Occasionally remove any scum from the surface
  6. 6. Sieve the stock and use for the soup.

Jan’s top tip is don’t throw away any of the lovely flavoursome meat from the bones – add it to the albondigas soup for extra flavour.

Ingredients For the soup

  • 5l chicken stock
  • 4tps tomato paste
  • 1 small onion, diced
  • 2 cloves of garlic, crushed
  • 1 small tin of kidney beans, drained
  • 1 handful of chopped coriander
  • 1tsp ground cumin
  • 1 lime, zest and juice
  • 1 tsp of olive oil

Method

  1. 1. Get a fresh medium sized sauce pan, place it on the stove on high heat. Add olive and onion, sauté for a couple of minutes until translucent.
  2. 2. Add garlic, cumin and tomato paste, caramelise together.
  3. 3. Add the stock, turn the heat down and simmer for 20 minutes or until thickened. Finish with lime zest and juice and chopped coriander.

Mexican Turkey Meatballs

Ingredients – serves 4

  • 200g minced turkey
  • Handful of mint, chopped
  • Handful of parsley, chopped
  • 1 egg
  • seasoning
  • 1 lime zest and juice
  • Pinch of cayenne
  • 20g of panko breadcrumbs

Method

  1. 1. Mix all the ingredients above in a bowl.
  2. Make a tiny patty as a tester, fry it and taste-correct your seasoning if needed.
  3. 3. 2. If we’re happy with the flavour of the tester make the rest of mix into small meatballs, pan-fry them until golden and drop in our Albondingas soup

During the class we also made Sweet Potato Nachos with Guacamole and Raw salsa – click here to see the recipe  and cauliflower pitta bread – click here to see the recipe

Jan Cron – Kitchen Maverick

Has spent a lifetime learning the best cooking techniques and perfecting flavours, if 70% of being healthy is what you eat and 30% exercise then we need to concentrate on getting the best balance of tasty food into our bodies. He’s gone back to school to learn about nutrition, to research relevant, irrelevant and utterly absurd diets, so you don’t have to.

Fit Food Classes  – click here for details

 
Image of Jan Cron Fit food Classes and Kitchen Maverick at Food Sorcery Didsbury Manchester
Image of fit Food Class chef reaching for limes in a bowl

This Post Has 2 Comments

  1. Does one cook the chicken carcass for just 10 minutes “until golden brown”?

    1. I was in the middle of amending the recipe with Jan’s homemade stock when your comment arrived – all done now!

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