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