CHICKEN MEATBALL SOUP
FOR THE CHICKEN MEATBALLS:
3 garlic cloves, minced
1 bunch fresh cilantro, leaves chopped, stems discarded
salt and freshly cracked black pepper
1 pound ground chicken, preferably dark meat
1 large egg, beaten
2/3 cup fresh bread crumbs
FOR THE SOUP:
1/3 cup vegetable oil
1 large onion, diced
4 medium carrots, diced
1/4 head green cabbage, cored and thinly sliced
1 to 2 jalapeno peppers, stemmed, seeded and julienned
3 medium plum tomatoes, cored, seeded and diced
10 cups chicken stock
1 1/2 cups cooked rice or small pasta such as orzo (optional)
3 tablespoons white vinegar
TO PREPARE THE CHICKEN MEATBALLS:
Combine garlic, cilantro, 1 teaspoon each salt and pepper, chicken, and egg in a mixing bowl. Stir in bread crumbs.
Roll mixture between your palms into walnut-size balls. Place them on a tray, cover with plastic wrap and refrigerate at least 30 minutes.
TO PREPARE THE SOUP:
Heat 2 tablespoons vegetable oil in a large stockpot over high heat. Add onion, carrots, 2 teaspoons salt, and 1/2 teaspoon pepper. Saute 3 minutes. Add cabbage, jalapeņos and tomatoes, and cook, stirring frequently, until vegetables are soft, about 3 minutes. Pour in chicken stock and bring to a boil, reduce heat, and simmer, uncovered, 15 minutes.
TO COOK THE MEATBALLS:
Heat remaining oil in a medium skillet over medium heat until nearly smoking. Add chilled meatballs in batches, shaking pan to prevent sticking. Brown on all sides and transfer with a slotted spoon to paper towels to drain.
TO FINISH THE SOUP:
Add cooked meatballs to simmering soup and cook an additional 5-10 minutes. For a heartier variation, add rice or pasta if desired. Stir in vinegar.
Servings: 6
Source: Mary Sue Milliken, co-owner and co-chef of Ciudad in Los Angeles, and the Border Grill restaurants in Santa Monica, Pasadena and Las Vegas |