Ingredients
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1/4 cup olive oil
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8 cloves garlic, peeled
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2 bunches cilantro, leaves only (I only used one)
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1 tablespoon salt
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1 lb ground chicken or 1 lb turkey
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2/3 cup fresh breadcrumb
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1/3 cup vegetable oil
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4 medium carrots, peeled and diced
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1/4 head white cabbage, cored and thinly sliced
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1 -2 jalapeno chile, stemmed,seeded and diced
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3 medium roma tomatoes, cored,seeded and diced
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2 1/2 quarts chicken stock
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3 tablespoons white vinegar
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1 large egg, beaten
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1 1/2 teaspoons fresh ground pepper
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1 large leek, trimmed washed and thinly julienned
Instructions
- Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
- Puree until smooth.
- In a large bowl, mix together the turkey, 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 about 2-4 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 heat to simmer and cook, uncovered for 15 minutes.
- Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
- Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
- Transfer with a slotted spoon to paper towel to drain.
- When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
- Stir in the vinegar and serve hot.
- Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.