*  Exported from  MasterCook  *
 
                 Albondigas ~ Meatball Soup, Mexican Recipe
 
 Recipe By     : Hanneman, Riverside, CA in Soup Scoop (mcf)
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Poultry                          Soup
                 4Star                            Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **For the SALSA:
    1      small         ripe tomato -- seeded and chopped
      1/2  small         jalapeno -- minced
      1/2  whole         avocado -- small chop
                         lemon juice -- sprayed on avocado
      1/2  whole         cucumber -- peeled and chopped
    2      tablespoons   fat-free vinaigrette -- with 
                         red bell peppers -- store bought
    1      cup           shredded lettuce
                         **For the MEATBALLS:
      1/2  pound         ground turkey breast -- leanest
      1/4  cup           graham cracker crumbs
      1/4  cup           matzo meal
    1      small         zucchini -- washed and stemmed
      1/4  cup           chopped sweet onion
    1      pinch         garlic salt
    1      pinch         “Corriander Cohort” -- see pantry
      1/2  cup           seltzer water -- divided use
                         vegetable cooking spray -- or
    1      teaspoon      virgin olive oil
                         **For the SOUP BASE:
    1      clove         garlic -- smashed
   30      ounces        stewed tomatoes (2 cans) -- Mexican spices
      1/2  small         jalapeno -- or less to taste
   15      ounces        lowfat chicken broth -- low salt
      1/4  teaspoon      oregano -- Mexican 
                         **For the VEGETABLES:
    1      large         carrot -- julienned
    1      large         celery stalk -- see detail
    1      small         zucchini -- see detail
                         **For the GARNISH:
    2      tablespoons   chopped fresh cilantro
                         **OPTIONS:
                         white corn chips -- restaurant style
    3      teaspoons     lowfat monterey jack cheese -- shredded
 
 **For the SALSA: Make the salsa by combining all but the lettuce. Chill.
 Combine with lettuce closer to serving time.
 
 **For the MEATBALLS: Crumble ground turkey breast meat in a bowl with the
 crackers, but do not mix yet. Process zucchini and onion using the Fine
 Shredding disk. Transfer to the bowl. Add pinches of garlic powder and the
 Corriander Cohort Blend (see pantry). Add half the seltzer to the meat
 mixture and combine; add more seltzer as needed to bind and fluff. Shape
 into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over medium
 high until golden and/or slightly burned for a 'grilled' flavor. Do not
 crowd the meatballs. TIP: two batches, and/or second pan.
 
 **For the Soup Base: Meanwhile put canned tomatoes, garlic clove and a
 portion of the stemmed and seeded rought-chopped jalapeno in processor
 fitted with metal blade and pulse to make a chunky sauce.  Add more
 jalapeno to taste.  
 
 SLOW COOK (4 hrs on #4 and 5): Transfer the sauce to a 4-quart slow cooker
 (oblong). Set dial to 5; add the broth and oregano.  Heat. Transfer the
 meat balls to the cooker and bring to a gentle boil. Boil for about 10
 minutes. Reset dial to 4; cook covered for 3 hrs, then add the vegetables.
 Cook for 45 to 60 minutes. TIP: For tender-crisp zucchini, add it during
 the last 10 mins.  Add chopped cilantro near the end of the time so that it
 warms. 
 
 Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks. Cut
 the celery, once, lenthwise; then diagonally slice 1/4-inch pieces.  Trim
 the stem and tip from the washed zucchini; cut into fourths lengthwise then
 cube.
 
 Pantry: canned ready to use chopped tomatoes, pre-seasoned may be used, but
 we preferred the flavor of the pre-cooked (stewed) tomatoes.  * Keep a jar
 of Corriander Cohort on hand:  grind equal parts of pan roasted cumin seed,
 corriander seed and black peppercorns (created by Steve Raichlen).
 
 To plate: Place the desired amount of crumbled corn chips in a large
 shallow bowl. Sprinkle with a little cheese. Ladle on the soup (about 1-1/2
 to 1-2/3 cups broth per serving;  apportion the meatballs and vegetables.
 Serve with salad, which may be used as a relish directly on the soup. 
 
 Variation ~ FAST COOK (60 mins):  Transfer sauce to a soup pot and heat to
 a gentle, steady boil. Transfer meatballs to the broth and reduce heat to a
 simmer (Medium, to medium low); cook meat 35 minutes. Add carrots and
 celery; cook 5 mins. Add zucchini cook 4 to 5 mins. Add cilantro and cook
 about 2 mins. Serve.
 
 DESCRIPTION: Zucchini is one of our favorites. Here they are teamed with a
 bright-red tomato sauce that clings to light and fluffy meatballs.
 Pepper-scale is mild to moderate.  Time? Half day in the slow cooker or an
 hour on the stove top. Serves 2 to 4; 19.5% CFF (352 cals and 8.4g fat) not
 counting the optional tostitos.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5336 0 0 0 0 0 0 0 0 0 0 0 5132 0 0 0 0 0
                0 0 0 0 0 0 4043