| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
|
Sent mc, Too hot tam |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 8 |
|
Garlic cloves, peeled |
| 2 |
bn |
Cilantro, leaves only |
| 1 |
tb |
Salt |
| 1 1/2 |
ts |
Ground black pepper |
| 1 |
lb |
Ground turkey or chicken, preferably dark meat |
| 1 |
lg |
Egg, beaten |
| 2/3 |
c |
Fresh bread crumbs |
| 1/3 |
c |
Vegetable oil |
| 1 |
lg |
Leek, trimmed, washed and, Thinly Julienned |
| 4 |
md |
Carrots, peeled and diced |
| 1/4 |
|
Head white cabbage, cored, and thinly, Sliced |
| 1 |
|
Jalapeno Chiles (1 Or 2), stemmed, seeded and, Thinly Julienned |
| 3 |
md |
Roma tomatoes, cored, seeded and, diced |
| 2 1/2 |
qt |
Chicken stock |
| 3 |
tb |
White vinegar |
INSTRUCTIONS
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. Yield: 6
servings Variation: For a heartier dish, add a handful or two of rice or
small-shaped pasta along with the stock. Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #356
Recipe by: TOO HOT TAMALES SHOW #TH6139
From: Pat Asher <asher@mcs.com>
Date: Sat, 28 Dec 1996 08:32:22 -0600
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