Fearful, Foody Wednesday

Sometimes, I am gripped with fear.

A powerful, paralyzing fear that stops me in my tracks so that I just cannot go on.

It always happens at the same time.

Right before dinner.

It happens when I want to make something new for dinner, because we're all tired of the things I make every week.

But here is the fear. The awful, terrifying fear.

What if I take the time and effort to make something new and no one likes it?

The problem is two-fold. First, all that food will have gone to waste. And second, we will not having anything to eat for dinner and will have to resort to Plan B. Except there is no Plan B.

But we cannot live life in fear. We cannot let our fears get the best of us.

So one day a few weeks ago, I took fear by the horns and I persevered.

And now I'm here to share that story with you.

I have paved the way for you, my readers. I took a chance, I took a risk, and now that I've come out unscathed, I can tell you that it's safe. It's the way to go.

Here is what I made for dinner. Here is the recipe, in all its new and fearful glory.

And I'm telling you........it was awesome.

Mexican Turkey Albondigas Soup
(Albondigas is Spanish for "meatball." At least that's what the cookbook said)

This recipe was taken/adapted/copied/some steps were ignored/stolen from the cookbook "Kosher by Design Lightens Up"

1 lb of ground turkey
2 tsp olive oil, divided
1 onion, diced
1 clove garlic, minced
3/4 tsp oregano
1/4 tsp pepper
1/2 tsp salt
1 carrot, peeled and cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
3 cloves fresh garlic, sliced
1/2 tsp paprika
1 cup tomato sauce
8 cups chicken stock
2 slices whole wheat bread
3 T. Egg Beaters

Place turkey into mixing bowl. Set aside.

Put 1 tsp olive oil into a large pot over med heat. Add onion and garlic and saute 5-6 minutes. Add oregano, pepper, and salt. Toast until spices are fragrant, about 1 minute. Add spiced onions to turkey.

Pour 1 tsp olive oil into the pot. Heat over medium. Add carrot, celery, and sliced garlic. Saute 4-5 minutes. Add paprika. Stir. Pour into tomato sauce and chicken stock; bring to a simmer.

Place bread into food processor. Pulse until bread crumbs form. Add bread crumbs to turkey along with Egg beaters. Gently mix. Wet your hands to keep the turkey from sticking. Form into small meatballs and drop them into the soup. Cover the pot and allow to simmer for 15 minutes until meatballs are cooked through.

Ladle into bowls.

Enjoy!

To make this soup more filling, I also made a pot of egg noodles and put noodles into everyone's bowl when I served it.

This made the soup more of a main dish. I served it with salad on the side and it was dinner!

And it was seriously delicious. We all loved it. In fact, now that I'm writing about it, I'm feeling very hungry and thinking I might make it for dinner tonight.

Sometimes, facing our fears can be really delicious.

Don't ya think?