Ingredients
1 lb. ground chx or turkey
3 cloves garlic, pressed
2 tsp. kosher salt
1 tsp. fresh pepper
1/2 cup chopped grn. onion
2 tbsp. chopped cilantro
1 tbsp. chopped jalepeno
3/4 cup cracker meal (saltines, about 1/2 sleeve)
3 eggs, lightly beaten
spicy tomato broth
1 cup sliced celery
1 + 1/2 cup sliced carrots
1 1/2 cups diced yellow onion
1 tsp. kosher salt
1 tsp. each thyme, sage, oregano
2 tsp. ground cumin
2 tsp. ground red chile
1 + 1/2 cups chopped canned tomatoes
7 cups water (or stock)
1 to 2 tbsp. lime juice (to taste)
kosher salt to taste
Preparation
Crush saltines in food processor Measure out 3/4 cup; save remainder Combine the chx, garlic, salt, pepper, green onions, cilantro & chiles in processor. Pulse 3 to 4 times just to blend Add the eggs; pulse again until smooth. Scrape mixture out into a small bowl; Cover and chill while poaching water comes to a boil.
Bring 4 quarts water to a boil. Reduce heat slightly, then using a small ice c ream scoop, form balls of the chx mixture and release at the surface of the simmering water.
Cook gently in batches of 10 until firm (about 5 minutes). Transfer the cooked meatballs to a clean bowl with a slotted spoon. Cover with a clean towel & keep warm util all mixture is used.
Spicy Tomato Broth In a 4 to 6 quart soup pot, heat the oil over med. heat. Combine celery, carrots & onions- cover and sweat until juicy, about 5 minutes.
Add salt, herbs & spices, cover and cook a few minutes.
Add tomatoes, water &/or stock; cover & simmer till veggies are tender and flavorful. Add lime juice to taste and a bit of salt if needed.
Place warm albodingus in wach bowl (3 to 4) then ladle over broth, making sure meatballs are covered.
Serve garnished with sliced grn. onion.
