Variation of Albondigas Soup Recipe Schabold

1. 1

   Cook Brown Rice Preheat oven 375 degrees Bring 2 1/3cups of water to a boil (stovetop, covered) Add 1/2tsp salt to water Pour 1 1/2cups of long grain brown rice into a baking dish Pour boiling water over brown rice in the baking dish Add 1tbsp of butter Cover with aluminum foil Place in middle rack Cook for 1hr Remove aluminum foil, fluff rice, and cover with a kitchen towel After 10min uncover, fluff rice, and cool

2. 2

   Make Panade In a mixing bowl add 1/3cup panko breadcrumbs Add 1 envelope of Lipton soup mix onion and mushroom recipe Pour 1/3cup milk (if too dry, splash a little more) Mix to make a paste

3. 3

   Prep Vegetables Rinse carrots and basil Peel and mince carrots, 2cups Chop fresh basil, 1/2cup

4. 4

   Prep Meat Place 2lbs ground turkey into a mixing bowl Season with salt and pepper Mix panade in with meat (dont over work) Add 1/2cup chopped fresh basil and mix

5. 5

   Mix Add 2cups of minced carrot to 1 1/2cups cooked brown rice Add the ground turkey and mix everything together

6. 6

   Make Meatballs Form meatballs by using a large spoon or ice cream scooper Makes 24 medium meatballs (2 dozen)

7. 7

   Cook Preheat a large pot (stovetop) on high Pour 32oz Swanson chicken broth Add 2 packets of Lipton soup mix onion mushroom recipe Pour 4cups of water Cook for 10min to incorporate dry seasoning with broth Slowly place meatballs in the large pot one by one Bring to a low boil, then simmer until cooked Cook for 1hr

8. 8

   Serve Ladle meatballs and broth in a bowl Garnish with fresh chopped basil and minced carrots

* Per serving · 4 servings · Values may vary.