Recipe of Turkey Albondigas Soup - Food Recipes

-- MasterCook Extracted --

Turkey Albondigas Soup

Recipe By : TOO HOT TAMALES SHOW #TH6139
Serving Size : 6
Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Ingredients - 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.
Serving size: 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 - - - - - - - - - - - - - - - - - -