Turkey albóndigas soup with cauliflower “rice” and mole poblano

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey albóndigas soup with cauliflower “rice” and mole poblano

Customer Favorite

Turkey albóndigas soup with cauliflower “rice” and mole poblano

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

40–55 Minutes

A classic Mexican meal, our paleo meatball soup soothes the soul as much as it fills an empty stomach. Make it ahead for a quick weeknight warm-up.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic cauliflower “rice”
  • 1 organic yellow onion
  • Sunbasket mole poblano spice blend (ancho chile powder - sesame seeds - granulated garlic - cocoa powder - sweet smoked paprika - cinnamon)
  • 4 or 5 sprigs organic fresh cilantro
  • 10 ounces ground turkey
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1½ cups diced tomatoes
  • 1 organic lime
  • 3 ounces organic shredded green or other cabbage

Nutrition per serving

Calories 470, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 260mg (11% DV), Total Carb. 38g (14% DV), Fiber 11g (39% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the meatballs

  • Set aside half the cauliflower “rice” for the soup.
  • Peel and finely chop the onion; set aside half for the soup.
  • Set aside half the mole poblano spice blend for the soup.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a large bowl; pat dry with a paper towel.
To the bowl with the turkey, add half each of the cauliflower “rice,” onion, spice blend, and cilantro. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs.


Brown the meatballs

In a medium [large] sauce pot over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.


Start the soup

In the same pot used for the meatballs, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Add the mirepoix and remaining onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the remaining spice blend and cook until fragrant, about 30 seconds.
Add the tomatoes, 2½ cups [5 cups] water, and the remaining cauliflower “rice,” season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the soup has thickened and the cauliflower is tender, 6 to 8 minutes.
While the soup simmers, prepare the lime.


Prep the lime; finish the soup

  • Cut the lime into wedges for garnish.
To the pot with the soup, add the meatballs and return to a simmer. Cook, stirring occasionally, until the meatballs are cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the soup to individual bowls. Garnish with the cabbage and remaining cilantro and serve with the lime wedges.
Kids Can!
  • Divide the cauliflower “rice,” chopped onion, and cilantro in half.
  • Measure the water for the soup.
  • Garnish the soup.