How to Cook Chicken Albondigas Soup
Serves: 3-4
Ingredients needed to make chicken albondigas soup:
For the meatballs:
- 1 lb boneless chicken breast, skinless and chopped into small chunks
- ½ cup plain oats
- 2 large poblano peppers
- ¼ cup onion, finely grated
- 2 garlic cloves, minced
- ½ cup zucchini, coarsely grated
- 1 egg
- 1 tsp dried oregano, crushed
- 1 tbsp ground cumin
- ½ tsp kosher salt
For the soup:
- ¼ cup brown rice
- 2 large ancho chile peppers
- 1 cup zucchini, roughly grated
- 2 garlic cloves, minced
- ½ cup onions, chopped
- ¼ cup fresh cilantro, chopped
- 8 cups low sodium chicken broth
- 1 tbsp fresh lime juice
- ½ tsp dried oregano
- 1 cup water
- 1 tbsp olive oil
Cooking instructions for chicken albondigas soup:
- Place the poblano peppers on a gas burner and smother them with cooking spray.
- Roast them for a few minutes or until the skin gets charred on every sides.
- Transfer them to a bowl and wrap the latter with a cling film.
- Once it cools down, peel off the blistered skin, remove the seeds and chop them finely.
- Add the chopped peppers to a food processor, along with rest of the ingredients for meatballs and pulse them until the meat is chopped into fine pieces and mix well with the other ingredients; set aside.
- Drizzle olive oil in a large skillet and heat it over moderate flame.
- Saute the onions in it for a couple of minutes or until they turn lucid.
- Meanwhile, remove the seeds from the ancho chile peppers and chop them.
- Transfer the chopped dried chile to a spice grinder and and grind them into a fine powder.
- Now, add garlic to the onions and stir them well to mix.
- Sprinkle the prepared chili powder over the sauteed mixture, along with the oregano and stir them all together.
- Pour the water as well as broth onto the above mixture and bring the soup to a boil.
- Stir in the brown rice and lower the heat before leaving the soup over slow flame to simmer for about 10 minutes.
- Take portions of the chicken mixture in your palm and roll them into small meatballs.
- Drop them into the simmering soup, along with the zucchini and put a lid on.
- Continue to cook the soup for another 20 minutes or until the meatballs are properly cooked.
- Once the soup is ready, ladle it into serving bowls and serve hot with a splash of lime juice.
Image credit: Wikimedia Commons
