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Nutrition Facts
Serving Size 179 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 790 mg 33%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 12 g
Vitamin A 15% Iron 6%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Turkey Albondigas Soup
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb ground turkey
12 Oz H-E-B Pico de Gallo, drained of juices
2 Tbsp Hill Country Fare Canola Oil
1 cup(s) long grain rice
2 H-E-B Chicken Tomato Bouillon
16 Oz H-E-B Stir-fry Blend
1/4 Tsp salt, divided use
1/4 Tsp black pepper, divided use
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Instructions

1
Combine the ground turkey and pico de gallo in a large mixing bowl, add salt and pepper.
2
Form the ground turkey mixture into balls 1 1/2 – inches in diameter.
3
Heat a large skillet over high heat for 2 minutes, add the oil and pan-fry the meat balls on all sides until golden brown.
4
Remove cooked turkey ballsand place on paper towels to drain.
5
In same skillet and oil and rice and stir fry for 2 minutes.
6
Combine the fried rice, 10 cups of water and chicken tomato bouillon cubes ,bring the mixture to a boil over high heat.
7
Reduce heat to low and add browned meat balls and cook for 20 minutes.
8
Add the green beans and cook for 5 more minutes, add salt and pepper.

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