Albondigas Soup

Ingredients:

  • 3/8-cup olive oil
  • 12-garlic cloves peeled
  • 3 bunches-cilantro
  • 1 1/2 TBSP-salt
  • 2 tsp-freshly ground black pepper
  • 1 1/2 lb.-ground turkey
  • 2 large eggs beaten
  • 1 cup-fresh bread crumbs
  • 2/3 cup-vegetable oil
  • 1 1/2-large leeks trimmed washed and thinly julienned
  • 6 medium carrots peeled and diced
  • 3/8-head white cabbage cored and thinly sliced
  • 3-jalapenos stemmed, seeded and thinly julienned
  • 5-medium roma tomatoes cored, seeded and diced
  • 96 oz-chicken stock
  • 4 1/2 TBSP-white vinegar
  • 1 cup-white rice


    • Non-Food Ingredients:

  • Blender
  • Large Bowl
  • Tray
  • Burners
  • Large Pot
  • Medium Skillet


    • Steps:

  • In a blender combine olive oil, garlic, cilantro and
    1 1/2 tsp of salt and pepper puree til smooth
  • with large bowl, mix turkey, egg, and cilantro paste
  • add bread crunbs to above mixture untill cobined
  • roll into meatballs and lay on tray and place in refrigerator
  • heat 3 TBSP of of vegetable oil in large pot on high heat
  • Saute leeks and carrots 1 tsp of salt and pepper for 2-4min
  • add cabbage, jelapenos and tomatoes to pot, stir until vegies are limp
  • Pour in chicken stock
  • add fried rice
  • bring to boil
  • then reduce to simmer and and cook uncovered for 15min
  • heat reaining oil on medium skillet over medium-high
    heat until almost smoking
  • add chilled meatballs in batches shaking pan to prevent
    sticking then brown meatballs
  • transfer to paper towels
  • when all the meat balls are browned transfer to large pot
    and cook for 5-10min stir in vinegar then serve hot


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