In the past when planning the weekly menu I always have one night reserved for kids preference. Together they had to come up with that nights menu. Now that they are a little older and more involved in the cooking, as well as planning of the meals, they each have their own night. My son loves Tortilla soup and so for his dinner choice he chose to serve Tortilla Soup. Problem was I forgot to pick up the chicken while at the grocery store. I did however have a package of ground turkey in the refrigerator. So we improvised and made turkey meatball tortilla soup instead chicken. We browned the meatballs then added the onion and remaining ingredients, substituting a can of diced tomatoes for the salsa. The soup was instantly devoured by a hungry family.
2 pounds Ground Turkey
1 cup of diced portobello mushrooms
1/2 teaspoon garlic powder, or 4 minced cloves
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried sage
1 tablespoon dill weed
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
2 egg whites
Pre-heat oven to 320 degrees.
In a mixing bowl add mushrooms, turkey, and seasonings. Mix in the egg whites until all ingredients are combined.
Lightly grease a large baking sheet. Roll meat mixture into golf ball sized meatballs. Makes about 20-24 meatballs.
Bake for approximately 20-25 minutes or until cooked throughly.
- Place a 1/2 cube of Monterey Jack cheese in the center of each meatball.
No comments yet.