Turkey albóndigas in broth from Isabel's Cantina: Bold Latin Flavors from the New California Kitchen (page 66) by Isabel Cruz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute panko for breadcrumbs.

  • PennyG on February 05, 2026

    I just got this book and selected this recipe per the notes listed here at EYB. It is absolutely delicious. A keeper for us!

  • MelMM on November 12, 2017

    I went a bit heavy on the mint, because I like it. The mint really makes the dish. The mint in the meatballs, combined with the hot, smokey chipotle in the broth is a study in contrasts, and it works oh so well. We had this with some fresh corn on the cob, and having one ear left over after the meal, we added the kernels to the soup. Let's just say that a little bit of corn (not too much) is a nice addition. We had a Toulouse Pinot Noir (Mendocino, CA), which I mention only because it was a surprisingly good match.

  • stockholm28 on December 03, 2016

    This is definitely a keeper. I love chipotle in adobo and this is a delicious spicy broth with tasty turkey meatballs. February 26, 2014

  • DKennedy on October 30, 2016

    Excellent

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.