Monday, March 1, 2010

Porcupines ( Albondigas)

This recipe is modified from the recipe in the  newest All You magazine.
2 quarts  chicken broth

2 C water
2 lb. ground turkey
2 large carrots, shredded
2 Ccooked brown rice
1 tsp garlic powder
sea salt and pepper to taste

Place chicken broth and water  into large soup pot and bring to a gentle boil. Meanwhile, combine ground turkey, carrost, rice, garlic powder, salt & pepper in a large bowl, using fingers to mix gently & thoroughly, then forming into small  meatballs. Using a large spoon, gently place meatballs into boiling chicken broth. Add enough water to ensure meatballs are covered. Reduce heat to medium-low, cover pan, and gently boil for 30 minutes.Serve with Parmesean cheese and soft tortillas.

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