*  Exported from  MasterCook  *

                          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 

                   - - - - - - - - - - - - - - - - - -