This caldo is sure to keep you warm as the temperatures drop and help you hit your fitness goals! Each serving packs over 40 grams of protein and packed with tons of vegetables, fiber, and FLAVOR!
1. Add a pot of water to the stove and let it come to a boil.
2. While you wait, grate 1 zucchini, 1/2 of the onion, and finely chop 1/4 cup worth of the cilantro.
3. In a large bowl, add ground turkey, egg whites, egg, grated zucchini, white rice, garlic salt, pepper, 3 garlic cloves, oregano, mint, cilantro, and any other seasonings to taste.
4. Combine well and form albondigas. (This will yield 36 albondigas)
5. Once they are formed, put them in the fridge.
6. Add the tomatoes, 4 garlic cloves, chipotle en adobo, white onion, and seasonings to taste to the blender.
7. Add red salsa to the water and mix.
8. After 5 minutes (or once water is boiling), add in the albondigas one by one. Cook for 12 minutes.
9. Peel and chop the vegetables while you wait.
10. Add in the corn and cook for 10 minutes.
11. Add the carrots and chayote. Cook for 10 minutes.
12. Add the zucchini and the remainder of cilantro. Cook for 12 minutes.
13. Turn off the heat and add the cabbage. Leave the soup covered for 10 minutes.
14. Serve into a bowl with toppings of choice.
