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Turkey Albondigas Soup

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 large egg, beaten
2/3 cup fresh bread crumbs
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 to 2 jalapeno chiles, stemmed, seeded and thinly julienned
3 medium Roma tomatoes, cored, seeded and diced
2 1/2 quarts chicken stock
3 tablespoons white vinegar


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

Source: www.foodnetwork.com