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Turkey Albondigas Soup
Recipe By : TOO HOT TAMALES SHOW #TH6139
Serving Size : 6 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup olive oil
8 garlic cloves -- peeled
2 Bunches cilantro -- leaves only
1 Tablespoon salt
1 1/2 Teaspoons ground 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 -- cored, and thinly
-- Sliced
1 Jalapeno Chiles (1 Or 2) -- stemmed, seeded and
-- Thinly Julienned
3 Medium Roma tomatoes -- cored, seeded and
-- diced
2 1/2 Quarts chicken stock
3 Tablespoons white vinegar
Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and
pepper in a blender. Puree until smooth.
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.
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
teaspoon 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.
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.
When all the meatballs are browned, transfer to the simmering stock and cook
an additional 5 to 10 minutes. Stir in the vinegar and serve hot.
Yield: 6 servings
Variation:
For a heartier dish, add a handful or two of rice or small-shaped pasta
along with the stock. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
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