Recipe by Babs in Toyland
Recipe posted in response to request. I got this recipe from FoodTV from a cancelled show called "Two Hot Tamales". I have made this many times and it is absolutely delicious. I always add a cup of brown rice to make it a filling one dish meal.
Top Review by Happy Hobbit
Saw this on the Iron Chef the other day, found the recipe on Zaar and made it last night. This is absolutely delicious (I revised my rating system, so that a 5 Star like this really stands out)! I followed the recipe exactly as posted, but did not have a blender and made the cilantro paste manually. The flavors are fresh and the combination of broth and the meatballs is great. I will cut down on salt the next time since the broth I use already has some. Yum!! Feb 25, 2006. UPDATE (4-6-08): Made the soup many times, and after both chopping cilantro manually, and using the blender as suggested, thought to post the update. Although the meatballs have the same flavor, I find the texture better, and the balls prettier when NOT using the blender. Blending results in a very fine paste that makes the meat balls very green. More coarsely (but still finely) chopped cilantro has less uniform and more organic/rustic appearance.
- 1⁄4 cup olive oil
- 8 cloves garlic, peeled
- 2 bunches cilantro, leaves only (I only used one)
- 1 tablespoon salt
- 1 1⁄2 teaspoons fresh ground pepper
- 1 lb ground chicken or 1 lb turkey
- 1 large egg, beaten
- 2⁄3 cup fresh breadcrumb
- 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 -2 jalapeno chile, stemmed,seeded and diced
- 3 medium roma tomatoes, cored,seeded and diced
- 2 1⁄2 quarts chicken stock
- 3 tablespoons white vinegar
Directions See How It's Made
- 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.