Albondigas
- 1/2 lb Ground Turkey; * see note
- 1/4 md Onion; chopped
- 1 lg Egg White
- 1/4 c Rice; quick cooking
- 8 c Chicken Broth
- 4 c Water
- 1/4 c Tomato Sauce
- 2 Roasted Chiles; Whole; chopp
- 1 Tomato; Fresh; chopped
- 1 Carrot; julienned
- 2 Green Onions; *
- 1/4 ts Leaf Oregano; dried
- 1/3 c Corn Kernels; frozen
- 2 tb Cilantro; Fresh; chopped
* Cut the green onions into 2-inch lengths and use both the green and white
parts.
In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil. Add
the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Jul 24, 1997
parts.
In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil. Add
the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Jul 24, 1997
