MexicanMedium · Hot
Turkey Albondigas Soup with Chile Broth
Turkey meatballs poached in a broth of tomato, carrot, cumin, and cayenne — albondigas is the soup every Mexican grandmother has her own version of, and what they all share is that the broth does the serious work. Cilantro goes in at the very end so it stays bright and fresh rather than wilting into the background. A bowl of this is patience rewarded.
Prep
20 min
Cook
30 min
Rest
5 min
Total
55 min
Method
Prepare Albondigas
1
In a large bowl, combine the ground turkey, egg, white rice, cumin, salt, and black pepper. Mix gently until just combined.
2
Form the mixture into small balls about the size of a walnut, about 1 inch in diameter. Place on a plate and set aside.
Build Chile Broth
3
Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes.
5
Pour in the tomato sauce and 4 cups of water. Bring to a gentle simmer. Season with salt to taste.
Cook Soup
6
7
8
Continue simmering the soup for another 15 minutes, or until the albondigas are cooked through and float to the surface.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
462
per serving
High in protein · 40gLow sugar · 12gLow saturated fat · 3g
Protein
40g
Carbs
38g
Fat
17g
Sat. fat
3g
Fiber
6g
Sugar
12g
Sodium
1904mg
Gluten FreeDairy FreeHeart HealthyAnti InflammatoryWeight ManagementBlood Sugar BalancedHigh ProteinLow Processed FoodsLow Added Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.6
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
51Pt
Runoff
0.2g P
Ground turkey drives 68% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
5
Spicy
Textures
TenderJuicySmooth
Aromas
SmokyEarthyHerbalPungent
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenChef KnifeCutting BoardMixing BowlMeasuring CupsMeasuring SpoonsSlotted SpoonPlastic WrapAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Cook albondigas (turkey meatballs) to an internal temperature of 165°F (74°C) to ensure food safety. The meatballs are done when they float and reach this temperature.
Cross Contamination
Use separate cutting boards and utensils for raw ground turkey and other ingredients. Wash hands thoroughly with soap after handling raw meat before touching other foods or surfaces.
Storage
Refrigerate leftover soup within 2 hours of cooking. Store in an airtight container and consume within 3-4 days. Reheat to 165°F (74°C) before serving leftovers.
High Risk Population
For pregnant individuals, young children, elderly, or immunocompromised persons, ensure turkey reaches 165°F throughout. Avoid tasting the raw meatball mixture before cooking.
Handling
When forming meatballs, keep hands clean and avoid overmixing the turkey-egg mixture to prevent dense, tough albondigas. Chill ingredients briefly if mixture becomes too warm from handling.
Equipment Safety
Use oven mitts when handling the Dutch oven as it becomes extremely hot. Place hot pot on a trivet or heat-safe surface, not directly on countertops.
Pro Tips
Technique
When forming the albondigas, keep your hands slightly damp to prevent the mixture from sticking. This also helps create smooth, round meatballs that cook evenly in the broth.
Substitution
If you cannot find ground turkey, lean ground chicken works beautifully here. The key is to keep the mixture gentle when you combine it — overworking makes the meatballs tough.
From the chef
The soul of good albondigas is in the broth, not just the meatballs. You build it with tomato sauce, cumin, paprika, and cayenne cooked down until the color deepens and the smell fills the kitchen. The turkey meatballs go in gently — do not stir for the first five minutes or they will break apart before they set. White rice tucked inside each one keeps them tender all the way through, never dry. Carrot, celery, and potato soften in the broth alongside them. Lime and fresh cilantro go on at the end, and that brightness is what makes the bowl complete.
TagsSoupComfort FoodTurkeyOne PotSpicyWeeknight Dinner
AllergensEggs
Source: generated · May 30, 2026