Albondigas

Start heating up your broth on medium-high in a pot large enough to fit the meatballs.

Finely dice onion, cilantro and garlic. Shred carrot with a veggie peeler and dice finely as well.

The next part is optional, but it is a yummy option. In a large skillet, heat up 1-2 tablespoons of butter on medium-high heat.

Mix together turkey, chopped veggies, garlic, cumin, salt and pepper to taste, and rice. You have to mix the turkey meatball mixture with your hands—it is a must.

Form meatballs about 1 to 1 1/2-inch in diamater. Drop the meatballs into the pan with butter. The browning process should only take a few minutes. You don’t have to brown the meatballs. Instead, they can go strait into the hot broth if you are not a fan of the awesomeness of butter.

After browned, drop all of the meatballs into the broth, bring to boil, cover with a lid and reduce heat to low so the broth will be simmering. The meatballs need about 30 minutes to cook through. Make sure and cut one meatball in half to see if the turkey is cooked all the way through.

What is great about this soup is the flavors of the meatballs seep into the broth. You can add extra seasonings to the soup. I like to add extra cilantro.

Serve with homemade tortillas! Dipping fresh flour tortillas in warm broth is heavenly. Trust me.