Albondigas

Meatballs

¼ cup olive oil

6 cloves garlic, roasted, chopped and mashed

1 bunch cilantro, leaves only

1 tsp Goya Adobo Seasoning Caliente

1 tbsp salt

1 ½ tsp black pepper, fresh ground

1 ½ lbs ground turkey, 93/7

2 XL eggs, beaten

1 cup bread crumbs, zesty variety works great

Resto de la Sopa

½ cup olive oil

1 large leek, julienned

4 medium carrots, diced

⅓ head cabbage, thinly sliced

1 large jalapeno chile, seeded, sliced thin

½ medium poblano pepper, seeded, sliced thin

1 ripe serrano chile, sliced thin

1 can fire roasted diced tomatoes, drained or strained liquid in a glass with red pepper, lee&perrins, bitters and sipped, using tomatoes for recipe

3 large sweet corn, divided into thirds

3 qts fresh chicken stock, hot

1 cup tomato bouillon, hot

3 tbsp cane vinegar

1 tbsp comino

3 small avocados, cubed

½ medium fresh lime, juice from

Meatballs - Can be done 2 days in advance before cooking

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. )

Day of Cooking

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.

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Albondigas

"a classic traditional Mexican holiday soup the entire la familia will love... from Sombero Sam's VooDoo Cantina