TURKEY ALBONDIGAS SOUP
Steps:
- 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.
TURKEY ALBONDIGAS SOUP
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.
Provided by Babs in Toyland
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
TURKEY ALBONDIGAS SOUP
Provided by Alice Colin
Categories Soup/Stew Tomato turkey Vegetable Lunch Spinach Bon Appétit Hollywood Florida Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
- Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Bring to simmer before continuing.)
- Add spinach and cilantro to soup and simmer until wilted, about 2 minutes. Season with salt and pepper.
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