1. Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender. 2. Puree until smooth. 3. In a large bowl, mix together the turkey, egg and cilantro paste. 4. Add the bread crumbs and mix only until combined. 5. Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator. 6. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. 7. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes. 8. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer. 9. Pour in the chicken stock. 10. Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes. 11. Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking. 12. Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides. 13. Transfer with a slotted spoon to paper towel to drain. 14. When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes. 15. Stir in the vinegar and serve hot. 16. Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
