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
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.