When I was a little girl, I loved watching my Nana Mariana make albondigas. It is one of my fondest memories. I've searched and searched for her recipe. Asked family members; searched through my mom's old papers.
So my wonderful husband set out to mend my broken heart and began researching recipes until he created a recipe that was not only satisfied my taste buds but warmed my heart!
Tip: This recipe calls for a total of 2 cups of parboiled rice. To parboil rice, bring 3 cups water, 1 cup of rice, and a pinch of salt to a rolling boil. Let boil, uncovered for 15 mins. Parboiling the rice, will allow the rice to fully cook the rice in the broth and meatballs with out becoming mushy.
INGREDIENTS
Meatballs:
1 lb Ground Turkey
1 cup Rice (parboiled)
1/2 cup onion (diced)
3 tbsp Fresh cilantro (chopped)
2 tbsp Pepperidge Farm stuffing (ground fine)
1/2 Medium onion (diced)
1 tsp AP flour
1 Egg
1/4 tsp Cumin
1/4 tsp Oregano
1 tsp Onion powder
1 tsp Garlic powder
Salt and Pepper to taste
Broth:
1/2 of a large Poblano pepper (diced)
1/2 cup Onion (diced)
1/4 can Rotel (original)
1 clove of garlic minced (small)
2 tsp Knorr Tomate
8 cups Chicken broth (low sodium)
3 cups Water
3-4 Carrots, slice 1/4 inch
1 cup Rice (parboiled)
2-3 tbsp Cilantro (chopped)
Yields 6 servings
Make the meatballs:
In a large bowl mix all the ingredients for meatballs. After mixing well, form the meat into 1/2 inch balls.
Make the broth and combine:
In a pot (or dutch oven), 2 tablespoons of heat oil over medium-high heat until it begins to shimmer. Add onions and poblano and sauté for about a minute. Add garlic and rotel and saute for another 30 seconds. Add chicken broth, water, and Knorr; bring to boil. Gently add the meatballs, one by one, to the broth. Add carrots and rice to the broth, turn the heat down to medium-low, cover and let simmer for 10-15 minutes until meatballs and rice are fully cooked. Garnish with cilantro!
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