LAST POST OF MY SOUP/STEW WEEK: My Silky Turkey Meatballs and Potato Soup with an Added Scoop of Yellow Rice on Top. Just to die for!
Let’s close the Soup/Stew Week with one of my crazy recipes, including some of my unusual ingredients to cut corners. Is about time to give turkey another chance after thanksgiving. Ground turkey is so healthy. This pack was 99% fat free, and the meatballs cooked fast. I replaced animal fat with extra virgin olive oil; is healthier and tastes much better. Let’s start cooking!
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $7.14 or $1.79 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
½ lb. ground turkey breast (@$3.99/lb.) = $1.99
¼ cup Parmesan cheese (.75)
2 tbsp. Dried Minced Onions (.50)
1 tbsp. Chimichurri flakes (or any dried herb you may have in the pantry) (.30)
1 ½ tbsp. Goya EVOO (1/2 to add to the meatballs and 1 to sauté them into) (.40)
2 cups of my chicken stock** (.80)
1 ½ cup of frozen diced Hash Brown potatoes (.90)
1 ½ cups parboiled rice ($1.00)
2 Sazón envelopes (1 for the meatballs and 1 for the yellow rice) (.50)
Salt & pepper to taste
** Remember, my stock is pack of flavor but no salt added to compete with your ingredients.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.