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This recipe uses the following spices:

Albondigas Soup


1 lb. ground turkey or beef
1 tsp. The Spice Hunter Organic Ground Cumin
¼ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
½ tsp. The Spice Hunter Mediterranean Oregano
1 tsp. salt
pepper to taste
1 egg
2 quarts chicken stock
2 carrots, peeled and sliced
2 Medium potatoes, peeled and cubed
2 zucchini, sliced


Mix ground meat with the spices and egg. Shape into 1 inch balls and refrigerate until ready to use. Mix together chicken broth, carrots and potatoes. Bring stock to a boil and add the meatballs, one at a time. Simmer for about 10 minutes. Add zucchini and continue to simmer until the meatballs are cooked through (approximately 10-15 minutes). Garnish with sour cream, salsa, and chopped green onions. This soup can be prepared with any additional vegetables that are in season.