Categories: Soups, Turkey

Ingredients

• 1/4 cup olive oil
• 8 garlic cloves, peeled
• 2 bunches cilantro, leaves only
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 pound ground turkey or chicken, preferably dark meat
• 1 large egg, beaten
• 2/3 cup fresh bread crumbs
• 1/3 cup vegetable oil
• 1 large leek, trimmed, washed and thinly julienned
• 4 medium carrots, peeled and diced
• 1/4 head white cabbage, peeled and diced
• 1 to 2 jalapeno chiles, stemmed and thinly julienned
• 3 medium Roma tomatoes, cored, seeded and diced
• 2 1/2 quarts chicken stock
• 2 tablespoons white vinegar

Directions

1. Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until smooth.

2. In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.

3. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoons pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook uncovered, 15 minutes.

4. Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain.

5. While all the meatballs are browned, transfer to the simmering stock and cook and additional 5 to 10 minutes. Stir in the vinegar and serve hot.

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