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Homemade turkey albóndigas soup with potatoes, zucchini, carrots, celery, and corn in a rich tomato broth.
Reynaldo’s Cocina 📍

Turkey Albóndigas Soup

A lighter homemade albóndigas soup made with tender turkey meatballs, vegetables, zucchini, and a rich tomato broth. Comforting, hearty, and perfect for a family-style bowl.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Turkey Albóndigas
  • 2 lbs ground turkey
  • 1 egg
  • 3/4 cup breadcrumbs
  • 1/4 white onion finely diced
  • 3 garlic cloves minced
  • 1/4 cup chopped cilantro
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
Soup
  • 1 tbsp avocado oil
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 2 zucchini diced
  • 2 roma tomatoes diced
  • 8 cups chicken broth
  • 2 tsp tomato bouillon
  • 1 tsp cumin
  • 1 tsp oregano
  • Kosher salt to taste
  • Black pepper to taste
Finish
  • Fresh cilantro chopped
  • Lime wedges

Equipment

  • Large mixing bowl
  • - Medium mixing bowl
  • - Cookie scoop or small scoop
  • Cutting board
  • Sharp knife
  • - Large pot or Dutch oven
  • Wooden spoon
  • Sheet tray
  • Measuring cups and spoons
  • Mixing spoon
  • - Small sauté pan

Method

  1. Add the ground turkey to a large mixing bowl.
  2. Add the egg, breadcrumbs, finely diced onion, minced garlic, cilantro, kosher salt, black pepper, garlic powder, onion powder, and paprika.
  3. Mix gently with clean hands or a mixing spoon until the ingredients are evenly combined. Do not overmix.
  4. Lightly oil your hands and roll the turkey mixture into small meatballs, about 1 to 1 1/2 inches wide.
  5. Place the meatballs on a sheet tray and set aside.
  6. Heat a large pot or Dutch oven over medium heat.
  7. Add the avocado oil and diced onion. Cook for 3 to 4 minutes, stirring occasionally, until softened.
  8. Add the minced garlic and cook for 30 seconds, just until fragrant.
  9. Add the carrots and celery. Cook for about 5 minutes, stirring occasionally.
  10. Add the zucchini and roma tomatoes. Cook for 2 to 3 minutes, until the tomatoes begin to soften.
  11. Pour in the chicken broth.
  12. Stir in the tomato bouillon, cumin, oregano, kosher salt, and black pepper.
  13. Bring the soup to a gentle boil.
  14. Reduce the heat to medium-low.
  15. Carefully lower the meatballs into the broth one at a time. Avoid stirring aggressively so the meatballs stay intact.
  16. Simmer uncovered for 20 to 25 minutes, or until the meatballs are fully cooked and the vegetables are tender.
  17. Taste the broth and adjust the seasoning as needed.
  18. Stir in fresh chopped cilantro.
  19. Serve hot with fresh lime wedges.

Notes

• Mix the turkey just until combined. Overmixing can make the albóndigas dense instead of tender.
• Keep the meatballs small so they cook evenly and stay juicy inside.
• Lower the meatballs into the broth gently and avoid aggressive stirring while they cook.
• Simmer the soup instead of boiling hard to keep the broth cleaner and the meatballs tender.
• Add zucchini later in the cooking process so it stays soft but does not fall apart.
• Taste and adjust salt after the soup finishes simmering since broth and bouillon can vary.
• Serve with fresh lime for brightness.
• Leftovers can be stored covered in the refrigerator for up to 4 days.
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