Bonnies My Turkey Soup Mexican Style Olé Food

MEXICAN TURKEY SOUP

Steps:

• Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

BONNIE'S MEXICAN ALBONDIGAS SOUP (MEATBALLS)

Steps:

• Make the meatballs first. In a large mixing bowl combine the lean ground beef, beaten egg, garlic, bread crumbs, pine nuts, salt and pepper and mix with your hands. I make a long rope of the beef on the cutting board about one inch high and then I cut slices about 1/2 inch wide. Take each slice and roll it into a meatball about one inch in diameter. This technique helps to have more uniform slices. Place all the balls in a bowl in the refrigerator.
• Make the soup and add to a large soup pot, the tomatoes, beef broth, water, potatoes, carrots and onion. Add the chili powder, bay leaf, cilantro, salt. Mix well and bring to a boil and simmer until carrots are tender. You should see an orange ring begin to form around the pan from the chili powder. Add more if you like it hotter.
• Add the meatballs a little at a time to the soup so it doesn't stop boiling, Don't boil on too high heat or it will tear up your meatballs. Simmer meatballs 30 minutes.
• Add sherry before serving and stir gently. Put a dash of tobasco in each bowl before serving. Enjoy!
• Cook's Tip: The original recipe I created was a clone of the restuarant's recipe, and it did NOT have carrots, onions and potatoes in it. It was a true meatball soup. I added those vegetables later to make a more hearty soup.

MEXICAN TURKEY SOUP (CALDO DE GUAJOLOTE)

Steps:

• Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
• Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
• Stir in the garlic and spices and cook, stirring, for 1 minute.
• Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
• Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
• Reheat gently and serve, stirring in the fresh herbs just before serving.

CHEESEBURGER OLE SOUP

Steps:

• Brown the beef, drain. Melt butter, add onion and garlic, saute about 5 minute Add the rest of the ingredients except cheese. Simmer 1 hour. Add cheese and heat and stir until melted. Serve with sour cream, chopped hot peppers, green onions, black olives, cilantro, shredded cheese, more salsa, chips, tortillas or bread.

BONNIE'S TURKEY SOUP

Steps:

• MAKE THE SOUP STOCK FIRST: Add garlic, parsley, poultry seasoning, salt, pepper, red pepper, and bay leaves to the kettle with the turkey carcass. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Leave broth in the kettle. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
• MAKE THE SOUP: Saute onion, carrot, celery in a large skillet until vegetables are tender, add the garlic. Add a splash of wine to the pan and transfer the veggies to the soup kettle into the stock. Bring the soup to a boil. Add the noodles and cook until almost tender, then add the reserved turkey and frozen peas. Simmer until noodles and peas are tender and serve.
• COOK'S TIP: Grandma's noodles are our preference if they can be found. We get ours at Smith's or Walmart. Wide egg noodles are the second noodle choice. Corn dumplings may also be used instead of noodles. Enjoy!

TURKEY & VEGETABLE SOUP MEXICAN STYLE -

Steps:

• Pour chicken broth into a 4 quart pot. Place over high heat and bring to a boil. Add turkey diced and vegetables and cook for 5 minutes, or until broth begins to boil again. Reduce heat to simmer and cook for 5 more minutes.
• Garnish with tortilla strips and cilantro. Add some lemon juice if desire.