Albondigas Soup

author: steveandsarah

created: 2004-10-20 02:50:30



This recipe is from my mom; not sure where she got it. It's super-tasty and is even better the next day. I recommend that you sprinkle a little extra vinegar in each bowl.


1/4 cup olive oil 8 garlic cloves 2 bunches cilantro (leaves only) 1 tsp salt 1 1/2 tsp pepper 1 lb ground turkey or chicken 1 large egg, beaten 2/3 cup fresh breadcrumbs 1/3 cup vegetable oil 1 large leek - trimmed, washed, julienned 4 medium carrots - peeled, diced 1/4 head cabbage - cored, thinly sliced 1-2 jalapeno peppers - stemmed, seeded, julienned 3 medium Roma tomatoes - cored, seeded, diced 2 1/2 quarts chicken stock 3 Tbsp white vinegar (for a heartier soup, a handful of rice or pasta) Combine the olive oil, garlic, cilantro, and 1 tsp each of salt and pepper in the blender. Mix the turkey, egg, and the cilantro paste in a bowl. Add the breadcrumbs; mix until combined. Make walnut-sized meatballs out of the mixture and put then in the refrigerator. Heat 2 Tbsp vegetable oil over high heat in a stock pot. Sautee the leeks and carrots with remaining salt and pepper for 2-4 minutes. Add cabbage, jalapenos, and tomatoes and cook until limp (3 minutes). Pour in the chicken stock and bring to a boil. Simmer 15 minutes uncovered. Meanwhile, brown the meatballs in a separate pan in vegetable oil; drain on paper towels. Put them into the stock and cook for 10-15 minutes. Add the vinegar.