Recipe courtesy of Mary Sue Milliken and Susan Feniger

Turkey Albondigas Soup

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 35 min
  • Cook: 45 min
  • Yield: 6 servings
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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.

Cook’s Note

For a heartier dish, add a handful or two of rice or small-shaped pasta along with the stock.