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| 64 x ca. 30 g | chicken broth |
| 16 x ca. 30 g | water |
| 1 Teelöffel | parsley |
| 2 | Bayleaf |
| 1 Teelöffel | basil |
| 1 Teelöffel | Cajun Seasoning |
| 1 Esslöffel | Gebhardt's Chili Powder |
| 1 Teelöffel | coriander |
| 3 | cloves garlic minced |
| 2 | Chicken Bouillon Cube |
| 4 mittel | Carrot chopped |
| 1 mittel | Onion chopped |
| 1 Esslöffel | Minced Dry Onions |
| 4 mittel | Potato; Diced, unpeeled |
| 1/3 Bund | Cilantro; Tops Only, Chopped |
| 2 | Whole Tomatoes; Chopped |
| 1 Dose | (14 1/2 Oz) Merxican Stewed Tomatoes |
| 3 | eggs whole |
| 2 x ca. 450 g | turkey ground |
| 1/3 Tasse | rice Uncooked |
| 1 Teelöffel | garlic powdered |
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In a large pot, combine broth, water & next 12 ingredients.(Parsley through potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat balls, one at a time, to boiling broth. Boil for 30 minutes after last ball has been dropped in broth. Add tomatoes, cilantro and additional seasoning if necessary. Simmer 8-10 minutes. Salt & pepper to taste.
County Sun. The use of ground turkey and low fat chicken broth make it much lower in fat than the usual albondigas. Jeannine Lutz
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