A Lighter Side to Albondigas

I love classic Mexican food.  A nice little restaurant in a quiet part of town that serves big heaping bowls of homemade tortilla chips with freshly made salsa and little cups of steaming albondiga soup, with brightly colored veggies and plump baby meatballs swimming in a rich tomato beef broth.  Ah, comfort food. 

I believe any favorite meal can have a lighter side.  Our family has many favorite dishes, one of them being the super hearty bowl of albondigas soup.  I looooove this soup.  But I also love it's healthy counterpart.

This is my healthier version.

Turkey (Albondigas) Meatball Soup with Kale

Meatball ingredients:
1 lb ground lean turkey
1/2 cup long grain rice, uncooked
1 egg
1/2 tsp cumin
1 tsp seasoning salt
1/2 cilantro, minced
1 jalapeno, seeds removed, diced

3 large russet potatoes, peeled and cubed
4 large carrots, peeled and chopped
1 large onion, chopped

1 zucchini, cut lengthwise, then sliced into half moons
3 cloves garlic, smashed and minced
1 head kale, stalks and ribs removed
2 tsp salt and/or pepper to taste
8-10 cups water

Combine meatball ingredients.  Mix well.  Roll mixture into bite sized meatballs, about 1 inch round.  The cilantro will be sticking out, but that's okay.  It will fall off in the broth as it cooks and taste delicious. 

Such cute little meatballs!

Bring water to boil in a large Dutch oven-use more for a lot of broth, as the kale will suck it up at the end. Add vegetables and salt, except zucchini and kale. 

Carefully slide in meatballs. 

When potatoes are just done, about 15-20 minutes, add zucchini and kale.  The meatballs should be done at this point as well.  Cook about 5 minutes more.

Season to taste with any salt and pepper.

Serve it up.  Add crispy tortilla chips if you wish.

 

And dig in to that light and healthy comfort.

Serves 6.  Prep 10-15 min.  Cook 30 min.

I had my sister and her beau over for this meal.  I felt like those cooking shows where the host is expecting company and is cooking to impress.  I also served some Horchata Ice Cream and had them sample the Vegan Carrot Bread.  All was oh so delicious, and hardly a bite left for lunch the next day.
*This recipe is GFCF approved and autism friendly.

Do you have a favorite comfort soup?

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