• Lulu Perez

Albondigas de Pollo (Ground Chicken Meatball Soup)

This is my all time favorite Mexican comfort food soup. Posole is high up there, but this one definitely takes the cake! Albondigas is usually made with ground beef or pork, but my mom usually makes it with ground chicken and I love it.

Yes, ground chicken is leaner and less fatty. Which is good. The soup is less greasy. It's a feel good kinda soup. The meatballs are soft and juicy and when simmered in the broth, the flavors just come together. Its a very simple soup. I top with tapatio and just a squeeze of lemon juice.

I always tend to eat my soup with either a quesadilla, tortilla chips or crackers. There might be a side of guacamole or slices of avocado.

This soup just makes me feel warm and cozy inside. I hope you do too!


Albondigas de Pollo (Ground Chicken Meatball Soup)


Meatball Ingredients

  • 1 lb ground chicken

  • 1 slice plain bread, ripped into pieces, soaked in ¼ cup milk

  • ¼ cup par cooked white rice (boil in ¼ cup water for 5 minutes)

  • 1 beaten egg

  • 1 garlic clove, minced

  • Quarter yellow or white onion, finely chopped

  • 6-8 mint leaves, minced (½ tsp)

  • ¼ cup plain breadcrumbs

  • 1 ½ tsp kosher salt

  • ½ tsp smoked paprika

  • ½ tsp fresh cracked pepper


Broth Ingredients

  • 1 tomato, cut in fourths

  • Quarter white onion

  • 1 garlic clove

  • 1 celery stick, cut into thirds

  • ½ tsp chicken bouillon

  • 8 cups water

  • 4 carrots, cut in half and in fourths

  • 2 russet or gold potatoes, cut in half and in fourths

  • 2 zucchini, cut in half and in thirds

  • 1 large ear of corn, cut in fourths, or 2 small ears of corn, cut into thirds

  • 2 ½ tsp kosher salt

  • Small bunch cilantro *optional


Directions

  1. Using a medium size bowl, mix to combine the meatball ingredients and place in the fridge to chill.

  2. In a large pot ( I used a 6 quart pot), heat to medium, drizzle olive oil and place the tomato, onion and garlic. Saute for about 5 minutes. Then, place in a blender with 1 cup water, chicken bouillon, ½ tsp kosher salt. Blend until smooth. Pour back into the pot.

  3. Add celery, carrots, 1 tsp salt, and the rest of the water (7 cups). Let it come to a simmer, about 8 minutes.

  4. Using a medium size cookie scoop or using your hands, form a ball, the size of a golf ball, and place each meatball into the pot, one at a time. Then, add the potatoes and ears of corn. Cover with lid. Boil on medium heat for about 12 minutes.

  5. Add the zucchini, cilantro, and the rest of the kosher salt (1 tsp). Top with lid, let it continue simmering on medium heat for about 5 minutes.

  6. Taste, add a pinch of salt if needed. Turn the heat off. Allow for the soup to sit for 5 minutes.

  7. Serve with lemon wedges and hot sauce with a side of quesadillas, tortilla chips or crackers.

Note:

  • If you would like to use chicken broth or stock instead of water, you can do that too, you just won't need chicken bouillon. You can use half water and half chicken broth.

  • If you don't have mint, or prefer to use a different herb, parsley or cilantro can work as well.

  • Bread slice can be wheat or white with any kind of milk. This ingredient just helps keep the meatball juicy.

  • You can add 1/2 tsp more of chicken bouillon in place of regular kosher salt. (I try to refrain from using so much)






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