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1
Combine the vegetable oil, garlic, cilantro and salt & pepper in a blender. Puree until smooth.
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2
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.
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3
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.
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4
Add the cabbage, chilies and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer.
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5
Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes.
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6
Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Can cover while cooking with glass lid ajar to help contain spatter and help with heat circulation.
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7
Transfer with a slotted spoon to paper towels to drain.
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8
When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes.
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9
Stir in the fresh lime juice and serve hot.
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10
Variation:
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11
For a heartier dish, add a handful or two of rice or small-shaped pasta along with the stock
