Sopa de albóndigas: turkey meatballs in vegetable broth

Ingredients

For 1 serving

• Ground turkey130 g
• White rice30 g
• Mint4 g
• Eggs0.5
• Chicken broth500 ml
• Carrots80 g
• Zucchini100 g
• Potatoes100 g
• Tomato passata100 g
• Cumin1 pinch
• Cilantro6 g
• Lime0.5
• Saltto taste

Contains: eggs, celery,

In season: October – March

Method

1. Finely chop the mint. Beat the egg and knead the turkey mince with the rinsed raw rice, mint, beaten egg, cumin and a pinch of salt; with damp hands shape 10 small meatballs.
2. Bring the chicken stock and passata to the boil in a pan. Meanwhile peel the carrots and potatoes, cut them into roughly 1 cm dice and add them to the broth.
3. Drop the meatballs one at a time into the boiling broth, lower the heat and cook over medium-low heat for 20 minutes without stirring at first, until firm and the rice inside is tender.
4. Wash and dice the courgettes, add them and cook for another 8 minutes, until tender; adjust the salt.
5. Serve the soup with torn coriander and lime wedges.