Wednesday, January 13, 2010


Although I grew up in California, in a Mexican family (mom's side), we didn't eat much Mexican food at home. Of course my mom's family is eighth generation Californianos, having come to California from Mexico with the first Spanish missionaries, so we have become fully Americanized over the generations. It is only as an adult that I have come to explore and understand my culture, including its food.

I actually found this recipe while searching for easy, healthy recipes in a magazine. I copied down the recipe and have used it so often that I no longer use a written recipe - its all in my head. I love the bright colors and the savory, light flavor of this soup.

Turkey Albondigas Soup

2 48-ounce containers low salt chicken broth (or equivalent homemade light stock)
1 package ground turkey (about 1-1/4 pounds)
1 egg
1/4 cup bread crumbs
1 tsp Mexican oregano
1 medium onion, diced
2-3 sliced carrots
2 cans golden hominy
1 small can tomato sauce
2 small cans diced green chilies
1 package (6 ounces) fresh baby spinach

Bring the broth to a simmer in a good-sized soup pot. Meanwhile, beat egg in a bowl, add bread crumbs, oregano, and salt and pepper to taste. Mix into ground turkey. Form into small meatballs, dropping into simmering soup as you form them. Add onion, carrots, hominy, tomato sauce, and chilies to soup and simmer for 10 minutes. Just before serving, add spinach. Let it wilt in hot soup for about 1 minute, then serve immediately. Pass around your favorite hot sauce so everyone can spice it up to their taste.

I usually serve this with hot buttered tortillas on the side.

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