Turkey Albondigas Soup

By Shuger

this is my adaption of several online recipes
Read more at: http://www.foodnetwork.com/recipes/turkey-albondigas-soup-recipe/index.html?oc=linkback

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
• 1/2 cups cooked white rice
• 1 large egg, beaten
• 2/3 cup fresh bread crumbs
• 1/3 cup vegetable oil
• 1 large leek, trimmed, washed and thinly julienned (optional)
• 4 medium carrots, peeled and diced
• 1/4 head white cabbage, cored, and thinly sliced (optional)
• 1 to 2 jalapeno chiles, stemmed, seeded and thinly julienned (optional)
• 3 medium Roma tomatoes, cored, seeded and diced (or canned tomatoes)
• 2 1/2 quarts chicken stock (10-11 cups)
• 3 tablespoons white vinegar

Preparation

Step 1

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 rice and mix only until combined.

Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add cilantro or leeks, 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.

Make meatballs and drop them to the simmering stock and cook an additional 20 minutes. Stir in the vinegar (optional) and serve hot.

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