Mexican Chicken Meatball Soup {Sopa de Albondigas de Pollo}
A classic Mexican soup, made with meatballs (albondigas), is a comforting bowl of goodness. The albondigas are made with ground chicken and cooked rice simmered in a broth made with onion, garlic, celery, peas, carrots and tomato sauce and served with plenty of warm corn tortillas and fresh limes wedges.
AuthorVianney Rodriguez
Ingredients
For albondigas:
½cupcooked white Mahatma® Rice
1lb.ground chicken
1large egg
2garlic clovesfinely minced
1/2cupcilantrochopped
1teaspoonground cumin
1teaspoonsalt
1/4teaspoonblack pepper
For broth:
2tablespoonsolive oil
1large oniondiced
1large garlic cloveminced
2celery stalksdiced
2large carrotsdiced
10cupsof chicken broth
1/2cupof tomato sauce
1cupof frozen or fresh peas
2teaspoonssalt
1teaspoonpepper
To serve:
1/2cupfresh cilantrochopped
Corn tortillas
Instructions
In a large mixing bowl, add cooked rice, large egg, ground chicken, garlic, cilantro, cumin, salt and pepper. Using hands mix all ingredients until just combined. Roll ground chicken mixture into small meatballs, place on baking sheet and cover with plastic film. Place in fridge until ready to cook.
In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the onion, celery and carrots; sauté until the vegetables have softened and are tender, about 8 minutes. Add garlic, cook an additional minute.
Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
Carefully drop in albondigas, one by one. Cover and simmer for 20 minutes. Add frozen peas and allow to simmer 5 more minutes. Serve.