Healthy Albondigas

Total Time: 1 hour 30 minutes
Serves: 6
Healthy Albondigas
Share, Email or Print this Recipe: Facebook Link Tweet Link Pinterest Link Email Link Print Link

Ingredients:

Meatballs

  • ½ cup coarsely grated zucchini (1 small)
  • 3 garlic cloves, mashed
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican ground oregano
  • 2 teaspoon salt
  • 8 tablespoons chopped mint (about 6 medium sprigs)
  • 1 egg, lightly beaten
  • 1 pound Zacky Farms lean ground turkey

Soup:

  • 2 tablespoons olive or grape seed oil
  • 1 small yellow onion, sliced
  • 1 large carrot, sliced thickly
  • 1 stalk celery, sliced thickly
  • 4 garlic cloves, mashed
  • 8 ounces of bottom mushrooms, sliced (about 6 large)
  • 4 32-ounce tetra-packs of Swanson low sodium chicken broth
  • 1 15-ounce can diced tomatoes
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup Bob’s Red Mill pearl barley, soaked
  • Meatballs
  • 1 medium zucchini
  • 2 6-ounce bags Fresh Express baby spinach
  • 2 teaspoons salt
  • Cilantro, to serve

Instructions:

Meatballs

  1. Mix first 7 ingredients well. 
  2. Then add turkey and mix. 
  3. Form meatballs and refrigerate until ready to use.

Soup

  1. Heat oil in a large pot. Add onion and cook over medium heat for 5 minutes. Add carrot, celery, garlic and mushrooms and cook for another 5 minutes.
  2. Add broth, tomatoes, thyme and bay leaves and bring to a boil. Add barley, meatballs and zucchini. Simmer for 15
  3. minutes.
  4. Add spinach and salt and cook for another 5 minutes.
  5. Serve with cilantro.
More Recipes