Caldo De Albondigas/ Meatball Soup

• 1 lb ground turkey, lean
• 1/2 cup jasmine rice, cooked
• 1 egg white
• 1/3 cup white onion, finely chopped
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/3 tsp chipotle powder
• 2/3 tsp smoked spanish paprika
• 1 tbsp olive oil
• 1/2 cup white onion, finely diced
• 3/4 cup carrots, medium diced
• 3/4 cup celery, medium diced
• 1 can fire roasted tomatoes, 14.5 ounce can.
• 8 cup chicken broth
• 1/4 tsp salt
• 2 cup white rice, use extra rice that you cooked to add to meatballs
• 1/2 cup freshly chopped cilantro

1. In a large bowl, place all of the meatball ingredients.
2. Mix them up well to thoroughly combine.
3. Set aside.
4. In a large stock pot, set over medium heat, add your olive oil and heat it up.
5. Add in the carrots, celery and onions and cook for four minutes, stirring occasionally.
6. Add the tomatoes and salt.
7. Stir.
8. Place in the chicken broth and bring to a low boil.
9. Once it is starting to come to a boil, start forming your meatballs.
10. These will be large and you wil get about 8-10 meatballs.
11. Gently put meatballs in the broth and lower heat to simmer.
12. Simmer for 45 minutes.
13. Add the rice and simmer for another minute.
14. Add cilantro at last moment into the soup.
15. Then serve.
16. Meatballs cooked in the broth create a beautifully tender, soft meatball.
17. Serve this with cubed avocados and tortilla strips.
18. Recipe by taylor68too.

ground turkey, jasmine rice, egg, white onion, cumin, garlic, salt, chipotle powder, paprika, olive oil, white onion, carrots, celery, fire roasted tomatoes, chicken broth, salt, white rice, freshly chopped cilantro

Taken from cookpad.com/us/recipes/344586-caldo-de-albondigas-meatball-soup (may not work)