*  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 
 
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