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Albondigas (Meatball) Soup

Pretty Delicious CookbookCandice Kumai was one of the chefs on Cook Yourself Thin, on Lifetime TV. The menu transformations from high-calorie and unhealthy to healthy and yummy is pretty amazing. I’ve made many Cook Yourself Thin recipes; many becoming my all time, go-to favorites.

The recipe is one of my favorites from Candice’s cookbook pretty delicious.This soup is so incredibly good. Flavorful, filling, satisfying, low-cal, and healthy. I hope you enjoy it as much as I do.

I highly recommend Candice’s book. It’s chock full of healthy, darn good recipes.

Albondigas (Meatball) Soup

Meatball Ingredients

1 lb. lean ground turkey

1/3 cup rice

¼ cup finely chopped cilantro

¼ cup finely chopped parsley

½ t. ground cumin

1 ½ t. sea salt

1 large egg, lightly beaten

Soup Ingredients

2 T. extra-virgin olive oil

1 yellow onion, finely chopped

2 garlic cloves, finely minced

4 cups low-sodium chicken broth

2 T. tomato paste

2 carrots, sliced ¼ inch thick

1 large zucchini, cut into ¼ inch half-moons

1 t. dried oregano

¾ t. sea salt

½ t. ground black pepper

1 avocado, sliced, for serving

½ cup finely chopped cilantro

1 lime, cut into wedges, for serving

To make the meatballs: Combine the ground turkey, uncooked rice, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture a couple of times to blend. Add the egg, mixing until everything is well combined. Pinch off large walnut-size bits of the mixture and roll them in your palms to make 1-inch balls. (You can cover the meatballs and refrigerate for a few hours at this point.)

To make the soup: Heat oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the chicken broth and 2 cups of water. Add the tomato paste and stir to combine. Once the tomato paste is dissolved, add the carrots and bring to a boil. Reduce the heat to medium-low and carefully add the meatballs, a few at a time. Cook the meatballs for 15 minutes, and then add the zucchini. Continue to simmer the soup until the carrots and zucchini are tender and the meatballs are cooked through, 10 – 15 minutes longer. Stir in the oregano, salt, and pepper. Serve with avocado, if desired, a sprinkle of cilantro, and a lime wedge on the side for squeezing.

Serves 6

Nutrition: 218 calories per serving. 7 g fat (1 f saturated, 0 g trans), 23 g protein, 2 g fiber, 4 g sugars, 758 sodium, 17 g carbohydrates, 65 mg cholesterol

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