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
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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. Fill a pan of cold water
- 2. Place all the ingredients in the cold water
- 3. Bring to a boil and turn the heat down to a simmer
- 4. Simmer for an hour and half
- 5. Occasionally remove any scum from the surface
- 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. 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. Add garlic, cumin and tomato paste, caramelise together.
- 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. Mix all the ingredients above in a bowl.
- Make a tiny patty as a tester, fry it and taste-correct your seasoning if needed.
- 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
