WIAW- Turkey Albondigas Soup

Welcome to another edition of What I Ate Wednesday!  You made it halfway through the week!




Today's WIAW includes a quick food log and a recipe perfect for a winter's day.  I'll explain. 
Catch up on past WIAW: version one, two, three, four.


WIAW eats:


- 7am dry cinnamon chex (or as my friend Kim says "little bits of crack") and coffee

My out-the-door eats

-8am Berry, spinach, chia seed smoothie
1030am - 1 rice cake with natural PB
1130am- 1 rice cake with natural PB (I split this one meal into 2)
2pm- Market Street Cafe lunch with Amber.  Grilled chicken, spinach, blue cheese, walnut salad with a grilled tortilla
6pm- Grapefruit
730pm- Turkey Albondigas soup
9pm- oh boy- more cinnamon chex. That's embarrassing.


Now let's talk soup.  Yes, I made soup.  In July.  In a heatwave.




Kyle & I love watching The Next Food Network Star.  Love!  One of the contestants, Susie, made a tasty looking soup with a funny name a few weeks ago.  Turkey Albondigas soup. Albondigas = meatballs en Espanol.  
It was turkey meatballs in a soup with veggies and Mexican flavors.  I wanted to try it.  And I'm  not patient.  So I bring you soup in July. :)  Maybe save this recipe for December.

Turkey Albondigas Soup - adapted from Eating Well

INGREDIENTS

• 1 pound Jenny-O Extra Lean ground turkey
• 1/2 cup Panko breadcrumbs
• 1 large egg
• 2 teaspoons ground cumin, divided
• 2 teaspoons dried oregano, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 1 tablespoon EVOO
• 1 large white onion, diced
• 2 carrots, diced
• 3T diced green chilies
• 1/2 cup diced tomatoes (use fresh)
• 6 cups reduced-sodium chicken broth
• 1 can rinsed, drained black beans
• 1/2 cup cooked brown rice (I omitted this for dinner and will add tomorrow)
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro

• PREPARATION



1. Line a large baking sheet with foil. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. Chill in the fridge for no less than 20 minutes.
2. Heat oil in a Dutch oven (or large pan) over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, chiles, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
3. Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice/beans and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with cilantro.

Perfect for a winter's July day!

Is there any winter food you eat all year long?

Love and mittens, 

Carissa & Kyle