Chicken Albondigas Soup

Chicken Albondigas Soup

Meatballs are versatile orbs of pleasure that can be enjoyed in a number of ways. Whether you fry them into crispy delights or smother them with spicy sauce, they are bound to thrill you with their exquisite flavors. However, if you want to keep it simple, throw them into a broth or soup for a filling and tasty meal. The Mexican meatball soup is an ideal choice in this case because of its light broth with a fiery punch. This soup with bold flavors gets its heat from the poblano peppers. You can also use chitpotles and adobo sauce for a fiery and smoky aroma in your chicken albondigas soup. If poblano pepper is too hot for your taste, you can opt for jalapeño peppers or bell peppers for much milder taste. Though the meatballs are usually boiled before dropping them into the soup, you can also fry or bake them to give it a pleasant crunch. A range of veggies are usually thrown into the soup to make it a healthy meal and at the same time give the soup some character. Serve with a bowl of salsa and tortilla by its side or add cooked rice into this Mexican meatball soup to turn it into wholesome meal for lunch or dinner.

Ingredients:

  • 1 lb ground chicken
  • 1 egg, lightly whisked
  • 1 cup fresh fine breadcrumbs
  • 6 cups chicken broth
  • 1 tbsp canola oil
  • ½ cup cooked brown rice
  • 2 carrots, cut into small cubes
  • 3 plum tomatoes, quartered
  • 1 white onion, finely chopped
  • 1 jalapeño, minced
  • 3 poblano peppers, finely chopped
  • 2 tsp dried oregano, crushed
  • 2 tsp ground cumin
  • 2 tbsp fresh cilantro, finely chopped
  • Juice of one lemon
  • Salt and pepper to taste

Instructions:

  1. Take the ground chicken in a mixing bowl and combine it with whisked egg, breadcrumbs, 1½ tsp each of oregano and cumin as well as seasonings like salt and pepper.
  2. Roll portions of the ground meat mixture into small meatballs and arrange them on a greased baking sheet.
  3. Leave them in the refrigerator to chill for about half an hour.
  4. Meanwhile, sauté the carrots and onions in warm oil over medium heat, until they turn tender.
  5. Throw in the tomatoes and peppers and stir them along with the remaining spices, salt and pepper.
  6. Cook for a minute before pouring in the broth.
  7. Bring the soup to a boil, then lower the flame and simmer it for another 5 minutes.
  8. Drop the meatballs gently into the simmering broth and continue to simmer for about 8 minutes.
  9. Stir in the cooked rice and cook them for about 5 minutes, while stirring frequently.
  10. Turn off the flame and add a splash of lime juice into it.
  11. Sprinkle fresh chopped cilantro on top and serve piping hot.