Chicken Albondigas Soup
Equipment
- Large soup pot or Dutch oven
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
- Knife and chopping board
- Ice cream scoop or tablespoon (for shaping meatballs)
Ingredients
- 1 lb ground chicken
- 1/4 cup uncooked white rice
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup finely chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 2 garlic cloves minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 zucchini diced
- 1 potato peeled and diced
- 6 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Prepare The Albondigas (Meatballs)
- I mix the ground chicken, rice, egg, garlic, cilantro, and spices in a bowl. Once well combined, I use a tablespoon or small scoop to shape them into bite-sized meatballs. I keep them in the fridge while prepping the soup.
Step 2: Sauté The Aromatics
- In a large pot, I heat the olive oil over medium heat. Then I sauté the chopped onion and garlic until fragrant, about 2–3 minutes.
Step 3: Build The Soup Base
- I toss in the carrots, celery, and potatoes. After a quick stir, I add the diced tomatoes, chicken broth, cumin, and paprika. I let it simmer for 10 minutes so the flavors blend.
Step 4: Add The Albondigas
- I gently drop the chicken meatballs into the simmering broth. I don’t stir for the first 5 minutes to let them firm up.
Step 5: Simmer And Finish
- After 20 minutes, I add the zucchini and simmer everything for another 10–15 minutes until the veggies and rice in the meatballs are fully cooked.
Step 6: Garnish And Serve
- I ladle the soup into bowls and top with fresh cilantro and a squeeze of lime. That final touch makes the flavor pop.
Notes
When I first made this chicken albondigas soup for my family, it became an instant favourite. I love how it brings all the comfort of classic albondigas but with a lighter, modern feel. It’s perfect for weeknights, meal prep, or even as a cozy Sunday dinner.