©1988
AuthorDartagnan"a classic traditional Mexican holiday soup the entire la familia will love... from Sombero Sam's VooDoo Cantina
Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until very
smooth.
In a large bowl, mix together the turkey, egg and cilantro paste. Add the bread crumbs and mix only untilcombined. With a 1.5 Tbsp scoop; roll into small walnut-sized meatballs, then finish in the palms of your hands, light season of Goya Adodo seasoning. place on a tray in the refrigerator to chill. (This is much better doing it 1-3days in advance and wrapping in wrap. )
Heat 2 tablespoons of the olive 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. Add comino and stir to mix well.
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. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides until around 140°. Transfer with a slotted spoon to a cooling rack.
When meatballs are done, place corn thirds, light season with Goya Adobo seasoning and sear for a couple minutes on all sides. Add to soup.
Transfer meatballs to the simmering stock, add tomato bouillon and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot.
Top with cubed avocado drizzled in lime juice
Serve with Rice la Espana.
Ingredients
Directions
Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until very
smooth.
In a large bowl, mix together the turkey, egg and cilantro paste. Add the bread crumbs and mix only untilcombined. With a 1.5 Tbsp scoop; roll into small walnut-sized meatballs, then finish in the palms of your hands, light season of Goya Adodo seasoning. place on a tray in the refrigerator to chill. (This is much better doing it 1-3days in advance and wrapping in wrap. )
Heat 2 tablespoons of the olive 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. Add comino and stir to mix well.
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. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides until around 140°. Transfer with a slotted spoon to a cooling rack.
When meatballs are done, place corn thirds, light season with Goya Adobo seasoning and sear for a couple minutes on all sides. Add to soup.
Transfer meatballs to the simmering stock, add tomato bouillon and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot.
Top with cubed avocado drizzled in lime juice
Serve with Rice la Espana.