This recipe comes from Mary Sue Milliken, a chef, restaurant owner, cookbook writer, and Food Network host.

Steps

1. Combine the garlic, cilantro, 1 tsp. each salt and pepper, chicken, and egg in a mixing bowl. Stir in the breadcrumbs.
2. Roll the meat mixture between your palms into walnut-size balls. Place them on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes.
3. Heat 2 Tbsp. of the vegetable oil in a large stockpot over high heat. Add the onion, carrots, 2 tsp. of salt, and the ½ tsp. of pepper. Sauté for about 3 minutes. Add the cabbage, jalapeños, and tomatoes and cook, stirring frequently, until the vegetables are soft, about 3 minutes. Pour in the chicken stock and bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
4. Heat the remaining oil in a medium skillet over medium heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking. Brown the meatballs on all sides and transfer them with a slotted spoon to paper towels to drain.
5. Add the cooked meatballs to the simmering soup and cook for an additional 5 to 10 minutes. For a heartier version, add the rice or pasta if desired. Stir in the vinegar.