For the Meatballs: In a large bowl mix 1/4 cup olive oil, 8 cloves garlic,
1 bunch cilantro (leaves only) 1 teaspoon salt and 1 teaspoon black
pepper. In a second bowl, mix 1 lb. ground turkey, 1 beaten egg.
Add the two bowls together. Add 2/3 cup bread crumbs and mix until combined. Roll into walnut-sized meatballs and place on tray in the refrigerator.
For the Soup: Heat 2 tablespoons of vegetable oil in a large stockpot over high heat. Saute 1 onion (diced), 4 carrots (peeled and diced) and 2 chayote (washed and diced) with 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add 1 or 2 jalapenos (stemmed, seeded and julienned) and 3 Roma tomatoes (seeded and diced) and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in 2 1/2 quarts chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes.
Meanwhile, heat 1/4 cup vegetable oil in a medium skillet over medium heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking and brown on all sides. Transfer with a slotted spoon to paper towels to drain. When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Serves 6
Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902
Creative catering, caterer and personal chef for north Los Angeles county
Filed under: Healthy Eating Recipes