Albondigas Soup

 I don't make many meals by throwing a little of this and a little of that, but that is exactly how I cook this soup.  That being said, tonight it turned out especially yummy, so I'm going to write it down to share.

I begin by making my baked meatballs. You can make your own or use store-bought; it's your choice.

I used two pounds of ground beef

1 egg

2 cups of cooked rice

a generous amount of garlic pepper and herb seasoning

Mix together and form into meatballs

Place on a greased baking sheet

Bake at 350 degrees for 35 minutes

For the soup

I saute a cup of diced onions

1 T diced garlic

2 chopped celery stalks

and 2 sliced medium carrots

in about a Tablespoon of olive oil

Next I add in 8 cups of chicken broth

1 can of diced seasoned tomatoes

1 small mini can of V8 juice

1 peeled and diced russet potato

I added in half of a medium bell pepper sliced as well

For seasoning

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp sea salt

1/2 tsp black pepper

Bring to boil, then reduce heat and let simmer until carrots and potatoes are soft

Add in meatballs (I made mine the day before and refrigerated them, so I heated them in the microwave before adding them into the soup)

Serve

Roast Turkey Breast

I found this recipe on another blogspot (see information at the bottom on the post).  It is a such a simple, straight forward way to cook a turkey breast for a weekend turkey dinner and weeknight soup and turkey gravy over potatoes meal later in the week.  Best part is, no roasting pan needed, just a basic 9 x 13 baking dish.  Love it.

5 from 1 vote

Roast Turkey Breast

This recipe for roast turkey breast is the perfect simple roasted turkey for a holiday entree that you can easily prep no matter how much cooking or hosting experience you have! It comes out juicy and buttery with a crispy skin every time.

Prep Time15minutes mins

Cook Time2hours hrs 45minutes mins

Total Time3hours hrs

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

 

Servings: 12

 

Author: Melissa Griffiths

Ingredients

• Bone-in turkey breast (about 8 pounds)
• 4 tablespoons butter softened
• 1 large tablespoon minced garlic (about 4 cloves)
• 2 teaspoons kosher salt
• 1 cup good chicken stock
• 1 large apple
• 1/2 a lemon
• 3 to 4 springs fresh thyme
• 1 small bunch flat leaf parsley
• Pepper

Instructions

• Remove the turkey from it's packaging, rinse, pat dry with paper towels, and set in a rimmed baking dish (like a 9x13-inch pan—you don't need a roasting pan for this).
• In a small bowl, combine the butter, garlic, and salt. Mix to combine well.
• Using your hands, carefully separate the turkey skin from the meat when the breast meat is facing up in the pan. Getting started is a little hard, but just be careful to not rip through the skin. Work around the skin and meat to loosen the skin that is connected to the breast meat.
• When the skin is separated (but not removed—it'll still be attached on the edges), use your hands to spread half of the butter mixture and the garlic all over the turkey breast meat, under the skin.
• Spread the second half of the butter mixture all over the outside of the turkey breast, on top of the skin.
• Place 1 cup of stock in the bottom of the dish.
• Quarter the apple and place however much will fit under the breast in the neck cavity. Place pieces that did no fit in the bottom of the dish.
• Cut the lemon in half, and squeeze half over the turkey breast (using your fingers to strain the seeds). Place the spent lemon half in the bottom of the dish.
• Strip the leaves from 2 sprigs of thyme and sprinkle over the turkey, and place the remaining sprigs and a "stalk" or two (large sprig pieces) of parsley in the bottom of the dish.
• Sprinkle the turkey with a bit of ground black pepper.
• Cover tightly with foil, and bake at 400 degrees F for 2 hours.
• Remove the foil, and bake until the turkey is cooked though, about another hour. Save the foil.
• During the last hour, check every 10 minutes or so (after about 30 minutes) for doneness. If your turkey has a pop thermometer/gauge, I have found them to be pretty accurate. If yours does not, insert an instant read thermometer into the breast until it reads 165 degrees F.
• When the turkey is done, remove from the oven. Cover with the foil that you saved and let it rest for 10 to 15 minutes.
• When the rest time is over, you can serve the turkey or carve it and serve it on a platter with additional apples or herbs for garnish on the edges.

Notes

• You can make soups, gumbo, sandwiches, salads, and more with the leftover turkey!
• A turkey breast this size can serve around 12 - 15 people, depending on how many sides you serve.
• You can prepare this meal 4 - 5 days in advance and place in the fridge, or store it for months in the freezer!
• Start checking the turkey for doneness at about the 2.5-hour mark by checking the internal temperature every 10 minutes or so. The thermometer will read 165 degrees F when the turkey is done.

Nutrition

Serving: 1 of 12 servings | Calories: 360kcal | Carbohydrates: 4g | Protein: 66g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1072mg | Potassium: 811mg | Fiber: 1g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg

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Thank you! https://www.blessthismessplease.com/roast-turkey-breast-recipe/ November 3, 2019

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