Turkey Albondigas Soup

This is one of our favorite soups. Cilantro meatballs and veggies in broth. Pretty simple, but oh so delicious. This recipe is from the Too Hot Tamales.

Turkey Albondigas Soup

1 Tbsp Olive Oil
3 or 4 Garlic Cloves
1 Bunch of Cilantro, leaves and stems
Salt and Pepper
1 lb Ground Turkey
1 egg
1/2 Cup Dried Bread Crumbs
4 tsp Canola Oil
1 1/2 Cups or So Leeks, Sliced and Cleaned
2 Medium Carrots, Diced
1/2 Head Green Cabbage, Thinly Sliced
2 Jalapenos, Seeded and Diced
1 14 ounce Can Diced Tomatoes, with the juice
8-10 Cups Broth
2-3 Tbsp White Vinegar

Combine the olive oil, garlic, cilantro, and a big pinch of salt in a food processor. Process until smooth. Mix the turkey, egg, and cilantro paste in a large bowl. Add the bread crumbs and mix until combined. Form into small meatballs, about the size of a walnut. Put the meatballs in the refrigerator.

Heat about 2 tsp canola oil in a large pot or dutch oven. Saute the leeks and the carrots for about 5 minutes. Add the cabbage, jalapenos, and tomatoes, and cook, stirring frequently, for another 3 minutes. Add the broth, bring to a boil, then reduce to a simmer and cook, uncovered, 15 minutes.

In the meantime, heat 2 tsp canola oil in a nonstick skillet over medium to medium-high heat. Add the chilled meatballs in batches and brown on all sides. Drain the meatballs on paper towels. When all the meatballs are browned, transfer them to the simmering broth and cook another 10 minutes. Stir in the vinegar and enjoy!