Title: Albondigas soup with turkey
 Categories: Chicken & t, Ethnic, Healthy and, Mexican, Soup
      Yield: 1 Servings
 
-------------------------SOUP BASE------------------------------
     64 oz Chicken Broth
     16 oz Water
      1 ts Parsley
      2    Bay Leaf
      1 ts Basil
      1 ts Cajun Seasoning
      1 tb Gebhardt's Chili Powder
      1 ts Coriander
      3    Cloves Garlic; Minced
      2    Chicken Bouillon Cube
      4 md Carrot; Chopped
      1 md Onion; Chopped
      1 tb Minced Dry Onions
      4 md Potato; Diced, unpeeled
    1/3 bn Cilantro; Tops Only, Chopped
      2    Whole Tomatoes; Chopped
      1 cn (14 1/2 Oz) Merxican Stewed
           -Tomatoes

-------------------------MEATBALLS------------------------------
      3    Whole Eggs
      2 lb Ground Turkey
    1/3 c  Uncooked Rice
      1 ts Garlic Powder
 
  In a large pot, combine broth, water & next 12 ingredients.(Parsley
  through potatoes.) Bring to boil, simmer 40 minutes.To make
  meatballs, combine turkey, eggs, rice & garlic powder, then shape
  into 1 inch balls. Add meat balls, one at a time, to boiling broth.
  Boil for 30 minutes after last ball has been dropped in broth. Add
  tomatoes, cilantro and additional seasoning if necessary. Simmer 8-10
  minutes. Salt & pepper to taste.
  
  NOTES : I found this recipe in the food section of the San Bernardino
  County Sun. The use of ground turkey and low fat chicken broth make
  it much lower in fat than the usual albondigas.