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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender. | 2. Puree until smooth. | 3. In a large bowl, mix together the turkey, egg and cilantro paste. | 4. Add the bread crumbs and mix only until combined. | 5. Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator. | 6. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. | 7. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes. | 8. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer. | 9. Pour in the chicken stock. | 10. Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes. | 11. Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking. | 12. Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides. | 13. Transfer with a slotted spoon to paper towel to drain. | 14. When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes. | 15. Stir in the vinegar and serve hot. | 16. Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	8	cloves	peeled	35.76	7.9344	1.5264	0.12
cilantro	2	bunches	used	-	-	-	-
salt	1	tablespoon		-	-	-	-
pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
chicken	1	lb	ground	965.6022	0.5893	83.0962	67.2295
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	2/3	cup		-	-	-	-
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
leek	1		trimmed washed julienned	-	-	-	-
carrot	4		peeled diced	100.04	23.3752	2.2692	0.5856
white cabbage	1/4		cored sliced	-	-	-	-
jalapeno chile	1 -2		stemmed seeded diced	-	-	-	-
rom tomato	3		cored seeded diced	-	-	-	-
chicken stock	2 1/2	quarts		-	-	-	-
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.