Title: Turkey Albondigas Soup
Categories: Spicy
Yield: 6 Servings

1/4	c	Olive oil
8		Garlic cloves, peeled
2	bn	Cilantro, leaves only
1	tb	Salt
1 1/2	ts	Ground black pepper
1	lb	Ground turkey or chicken, preferably dark
		Meat
1	lg	Egg, beaten
2/3	c	Fresh bread crumbs
1/3	c	Vegetable oil
1	lg	Leek, trimmed, washed and
		, Thinly Julienned
4	md	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	md	Roma tomatoes, cored, seeded and
		, diced
2 1/2	qt	Chicken stock
3	tb	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 Recipe by: TOO HOT TAMALES SHOW #TH6139

From: Pat Asher

Date: Sat, 28 Dec 1996 08:32:22 -0600

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