Chicken Albondigas Soup Recipe is a hearty soup, brimming with tender chicken meatballs and vibrant vegetables, is a perfect blend of comfort and flavor.
The word “albondigas” translates to meatballs in Spanish, and traditionally, this dish features a rich tomato broth and a medley of herbs and spices that elevate its taste.
Whether you’re looking for a cozy meal on a chilly day or a dish that brings a taste of Mexico to your table, this Chicken Albondigas Soup is sure to delight your taste buds. Let’s get started on this culinary journey together!
What Is Albondigas Soup Made Of?
Albondigas soup is a traditional Mexican dish. It contains meatballs made from ground beef, pork or chicken. The meatballs often include rice, mint, and spices.
The soup base consists of a flavorful broth. It typically includes tomatoes, onions, and garlic. I also add carrots, potatoes, and zucchini for more vegetables. Cilantro and lime enhance the flavor before serving.
How To Make Chicken Albondigas Soup Recipe?
Recipe Time
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Yield: Serves 6
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
For The Meatballs (Albondigas):
- 1 pound ground chicken
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 egg
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For The Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 (14.5 ounces) can diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
1. Prepare The Meatballs
In a large mixing bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, egg, cilantro, ground cumin, salt, and pepper. Mix everything well until fully combined. Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
2. Cook The Vegetables
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion becomes translucent. Add sliced carrots and celery. Cook for about 5 minutes until they begin to soften. Stir in diced zucchini and cook for an additional 2 minutes.
3. Simmer The Soup
Pour in the can of diced tomatoes and chicken broth. Add ground cumin, dried oregano, salt, and pepper. Stir well. Bring the mixture to a boil, then reduce heat to a simmer.
4. Add The Meatballs
Carefully drop the prepared meatballs into the simmering soup. Cook for 20-25 minutes, ensuring the meatballs are cooked through and the vegetables are tender.
5. Final Touches
Stir in chopped fresh cilantro. Taste and adjust seasoning if necessary.
Nutrition Facts Of Chicken Albondigas Soup Recipe
- Calories: 250
- Protein: 20 g
- Carbohydrates: 20 g
- Fat: 10 g
- Fiber: 4 g
- Sugar: 5 g
Serving Suggestions Of Chicken Albondigas Soup Recipe
Serve this Chicken Albondigas Soup hot, garnished with fresh cilantro and a squeeze of lime juice. I love pairing it with warm corn tortillas or a side of rice for a complete meal. This soup is also perfect with a fresh garden salad.
Tips And Variations Of Chicken Albondigas Soup Recipe
Spice It Up: Add a chopped jalapeño or a pinch of red pepper flakes for a spicy kick.
Make It Hearty: Add potatoes or squash for a heartier version.
Herb Swap: If you’re not a fan of cilantro, try using parsley instead.
Gluten-Free: Ensure your chicken broth is gluten-free if you’re serving someone with dietary restrictions.
Special Note
This recipe can easily be adapted to suit your preferences. Feel free to get creative with the vegetables and spices. Also, the meatballs can be made ahead and frozen for a quick and easy meal prep option.
Conclusion
Making Chicken Albondigas Soup has been a delightful journey. This rich, flavorful soup, brimming with tender chicken meatballs and fresh vegetables, embodies comfort in every spoonful.
Not only is it a nutritious option for any meal, but it’s also a wonderful way to bring a touch of tradition and warmth to your table. Whether you’re serving it to family on a chilly evening or enjoying it solo, this recipe is sure to become a favorite.
Give it a try, and savor the blend of vibrant flavors and the heartwarming satisfaction that comes with each bite. Happy cooking!
Chicken Albondigas Soup Recipe
Equipment
- Large mixing bowl
- Medium saucepan
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
For The Meatballs (Albondigas):
- 1 pound ground chicken
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 1 clove garlic minced
- 1 egg
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For The Soup:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 14.5 ounces can diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Prepare The Meatballs
- In a large mixing bowl, combine ground chicken, cooked rice, chopped onion, minced garlic, egg, cilantro, ground cumin, salt, and pepper. Mix everything well until fully combined. Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
Cook The Vegetables
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion becomes translucent. Add sliced carrots and celery. Cook for about 5 minutes until they begin to soften. Stir in diced zucchini and cook for an additional 2 minutes.
Simmer The Soup
- Pour in the can of diced tomatoes and chicken broth. Add ground cumin, dried oregano, salt, and pepper. Stir well. Bring the mixture to a boil, then reduce heat to a simmer.
Add The Meatballs
- Carefully drop the prepared meatballs into the simmering soup. Cook for 20-25 minutes, ensuring the meatballs are cooked through and the vegetables are tender.
Final Touches
- Stir in chopped fresh cilantro. Taste and adjust seasoning if necessary.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.