Turkey Meatball Albondigas Soup – Recipe! Image 1
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Turkey Meatball Albondigas Soup – Recipe!

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I have loved Albondigas since I was a kid, maybe it’s the meatballs, but I think it could be the chunky vegetables in the brothy slightly spicy liquid that excites me so much.  This Turkey Meatball Albondigas Soup is my twist on one of my favorite soups with just a few tweaks to a classic recipe to make it extra special.

Ground turkey is an easy swap on beef and I think it adds some spring-like flavors to this soup.  The base of albondigas is made with carrots and celery, along with corn and black beans, but the real time saver is using store-bought chicken broth and enchilada sauce for a chili driven broth to poach the meatballs.  The meatballs have both diced onions, dried spices and cooked rice, for an authentic touch, and keep moist and tender, while steaming in the soup.

I like to ladle it into deep bowls to hold at least three meatballs because that’s how I prefer my soup.  Toasted tortillas or chips are fun for dipping, but trust me — it doesn’t really need much more.

Turkey Meatball Albondigas Soup – Recipe! Image 2



1 pound ground turkey, dark meat preferably

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 black pepper

1 1/2 cooked white rice, cooled

1 cup diced onion

1 clove garlic, minced


2 carrots, peeled and sliced

3 stalks celery, sliced

1 1/2 cups corn fresh or defrosted

14 ounces black beans

1 quart chicken broth

10 ounce can medium enchilada sauce

14 ounce can diced tomato with juices

1/3 cup fresh cilantro, roughly chopped

olive oil for cooking

(Serves 6)

Turkey Meatball Albondigas Soup – Recipe! Image 3

Turkey Meatball Albondigas Soup – Recipe! Image 4

To Prepare:

  1. In a large bowl, combine all meatball ingredients.  Using your hands fold and squeeze meat mixture together gently.  Set aside.
  2. In a large stock pot or Dutch oven, add 2 teaspoons olive oil and place over medium heat.  Add carrots and celery, stir.  Cook for 4 minutes.
  3. Add corn and black beans, stir.  Cook for 2 minutes, stirring often.  Add broth, enchilada sauce and tomatoes and stir.
  4. When broth is simmering, form meat mixture into 2-inch meatballs and drop into broth.  Repeat until all meat is gone.  Place lid on pot and reduce heat to low.  Cook for 20 minutes.
  5. Remove lid and ladle into bowls.  Top with cilantro and serve.  Enjoy!





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