Free Recipe Turkey Albondigas Soup

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Turkey Albondigas Soup Recipe

1/4 c Olive oil
8 Garlic cloves, peeled
2 bn Cilantro, leaves only
1 tb Salt
1-1/2 ts Ground black pepper
1 lb Ground turkey or chicken,
-preferably dark meat
1 lg Egg, beaten
2/3 c Fresh bread crumbs
1/3 c Vegetable oil
1 lg Leek, trimmed, washed and,
-Thinly Julienned
4 md 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 md Roma tomatoes, cored, seeded
-and, diced
2-1/2 qt Chicken stock
3 tb White vinegar

Turkey Albondigas Soup Preparation

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 Posted to MC-Recipe Digest V1 #356 Recipe by: TOO HOT TAMALES SHOW #TH6139 From: Pat Asher <asher@mcs.com> Date: Sat, 28 Dec 1996 08:32:22 -0600

Cooking Temperature:

Recipe Serves: 6

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