Albondigas De Pollo Chicken Meatball Soup Recipes

Steps:

• 1. get 1 lb of ground chicken and put it on a medium round bowl
• 2. So the reason I use a large brown onion is half is chopped and sautee with not to much oil as you can see by the picture shown. Sautee for about 2min in medium high heat and the other half finely chopped for the meatballs
• 3. As you can see the amount of water is used in the meantime after I sautee the onions you want to go ahead and add a can of salsa del pato or tomatoe sauce. The reason i prefer Salsa Del Pato it has a kick to it :)
• 4. Now you want to start heating everything up to Med High
• 5. Do not forget to add the 2 bay leaves this gives out more flavor to the broth too **Dont be shy**
• 6. Now the good Stuff begins!! add the 2 Tsb of Knorr tomato boullion flavor to the broth
• 7. Before you start adding the salt taste the broth to see how much salt you might need I only add a couple of pinches after the chicken flavor who would want to add more salt right? just season it to your perfection :)
• 8. While you wait for the broth to simmer you want to start fixing the meat balls add about 1/2 cup or a 1 cup of jasmine rice uncooked
• 9. Now your ready to chop the Mint and Mix in to the ground chicken :)
• 10. I was not able to take a picture in slow motion of me cracking the eggs so as you can see the eggs are in the back ground of the picture along with the mint mixed in with the ground meat :0) Sorry I am my own camera woman/ recipe maker
• 11. Here's the fun part you mix all the ingredient up to start making you meat balls i know they look big but there actually small remember you don't want to make them so big they will puff up as the are being cooked into the soup.
• 12. Now the soup is simmering ready to throw the (albondigas) meatballs to the pot :)
• 13. As soon as you see one or two meat balls starting to rise as you see in this picture you want to start adding your veggies.
• 14. and the potatoes and carrots are chopped and peel and ready to cook
• 15. **FOOT NOTES** The Reason I choose 1 Medium Brown Onion is because half of it is used to sautee onto the broth the rest is finely chopped into the grounded chicken meat.(well that is optional) Another thing you do want to season the albondigas with a dash or a pinch of salt. You also want to give the veggies 15 to 20 minutes to simmer into the broth.( I like my veggies semi cooked) The bread crumbs are totally optional really is not necessary to mix into the (albondigas) meatballs I use it more for flavor.

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.