ALBONDIGAS SOUP

Last week when we finally experienced our first storm of the season, soup was the first thing I thought to make so I asked my husband what kind of soup he would like.  I was assuming he would ask for Broccoli Cheese and was hoping he would suggest my favorite Chicken Tortilla.  He caught me off guard and wanted Albondigas.  I have never made it before so I immediately said no.  Later, I looked up a few recipes and realized it wasn't as difficult as it initially sounded.  I wanted it to be light and full of vegetable so this is the recipe I came up with.

INGREDIENTS:

1 Onion

2 Celery Sticks

2 Carrots 

1 Yellow Squash

1/4 Green Pepper

Ground Turkey

1/2 Cup Brown Rice

48 oz Chicken Stock 

Cumin

RECIPE:

1. Cook Rice.

2. Cut and saute 1/4 onion until clear, add other veggies and saute for 5 minutes.

3. Add chicken stock and bring to a boil.

4. Combine turkey, rice, 1/4 onion, salt and pepper and roll into meatballs.

5. Drop meatballs into boiled chicken stock one at a time.

6. Turn the heat down and let simmer for half an hour.  Serve and enjoy!