Guest #10 - Guest Post Spectacular - Evelyn from My Turn for us

Hello Everyone! 

 I'm Evelyn and I share over at My Turn for us. 

 

 My sweet Fellow and I are newly retired from Law Enforcement and are 
in the process of obtaining the dream of traveling full time in an RV. 

 I started this blog to share my adventures with my family and friends then this 
little blog just took a life of it's own and I am just enjoying watching it grow.

 I named it for this time in my life that after years of raising three awesome kids and holding down a full time job now it is "My Turn for us" to be selfish with our days.  We have five awesome grandbabies so we do share our time making sure they have the grandparents they deserve.   

 I love to cook and travel and seeing this great country that we live in!   

  

I am so happy to be guest posting here at Mandatory Mooch.   
I wish to thank Nichi for the honor of being asked. 

My Fellow and I have both grown up on the Southwestern Border of the United States so about every third meal is Mexican Food.  Today I am sharing Albondigas (meatball soup with veggies)

Albondigas

Ingredients:

1 /2 lbs of ground Turkey Breast

5 links of sweet Italian sausage

(healthy choices:)

1 cup rice

1 egg, scrambled

1 tsp sea salt

2 tbsp of chopped dehydrated onion

1 tsp cumin

1 tsp black pepper

2 tsp granulated garlic

1 tsp oregano

1cup fresh cilantro, very finely chopped

1 carrot, shredded

1 zucchini, roughly chopped

1 carrot, roughly chopped

2 ribs of celery, roughly chopped

1/4 head of green cabbage, roughly chopped

32 oz Chicken Stock

4 cups of water

Additional seasons will be added later

Directions:

Soak the rice for 30 minutes in just enough water to cover the rice

Place the ground turkey in a large bowl, 
remove the casing from the sausages and add to the turkey.  Add sea salt, onion, cumin, black pepper, garlic, oregano and finely chopped cilantro.  Add the shredded carrot and the scrambled egg. 

Drain rice, add to the meat mixture and mix very well. Form into large meatballs about 1 1/2inches in diameter. (I use my favorite tool in my kitchen, my hands:)

Pour the chicken stock into a large stock pot and add the water.  Bring to a rolling boil.   Gently drop the meatballs into the stock. (very carefully and do NOT stir or your meatballs will break apart).

Cook for 10-15 minutes until the meatballs start to float by coming to the surface.

 




 Add the chopped carrot, zucchini, celery and cabbage.  Add 1tsp cumin, 1 tsp oregano, 2 tsp of black pepper and 1 tbsp of garlic. Very gently stir to combine. Cover and simmer on low for 30-45 minutes. 

Oh yes!!  Comfort foodies:)

 

Serve with crunchy bread and enjoy:)

For some of my other favorite Mexican dishes
please try my Gorditas,  Baja Fish Tacos and Chile Relleno Casserole .

  I want to thank Nichi so very much for being a super great host:)