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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1/4 cup olive oil |
8 garlic cloves, peeled |
2 bunches cilantro, leaves only |
1 tablespoon salt |
1 1/2 teaspoons freshly 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 to 2 jalapeno chiles, stemmed, seeded and thinly julienned |
3 medium roma tomatoes, cored, seeded and diced |
2 1/2 quarts chicken stock |
3 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 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.
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. 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.
6. Variation:
7. For a heartier dish, add a handful or two of rice or small-shaped pasta along with the stock
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