Chicken Albondigas
Ingredients
For albondigas
- ½ cup cooked Carolina® White Rice
- 1 lb. ground chicken
- 1 large egg
- 2 garlic cloves finely minced
- 1/2 cup cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For broth
- 2 tablespoons olive oil
- 1 large onion diced
- 1 large garlic clove minced
- 2 celery stalks diced
- 2 large carrots diced
- 10 cups of chicken broth
- 1/2 cup of tomato sauce
- 1 cup of frozen or fresh peas
- 2 teaspoons salt
- 1 teaspoon pepper
To serve
- 1/2 cup fresh cilantro chopped
- Corn tortillas
Instructions
This warm and delicious comfort food is a classic Mexican soup with albondigas (meatballs) made with ground chicken, hearty rice and seasonings all simmered to perfection in a flavorful broth with vegetables and tomato sauce.
This tasty recipe is brought to us by Vianney Rodriguez, an Award-Winning Food Blogger, Recipe Developer and Author for her website Sweet Life Bake.
Step 1
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.
Step 2
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.
Step 3
Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
Step 4
Carefully drop in albondigas, one by one. Cover and simmer for 20 minutes. Add frozen peas and allow to simmer 5 more minutes. Serve.
Chicken Albondigas
Sopa de albondigas, or meatball soup in Spanish, is a warm, comforting and flavorful soup perfect for filling you up and keeping you warm when you need it to. Top with just a squeeze of lime juice, chopped cilantro and serve with your favorite corn tortillas.
If you’ve never added rice to your albondigas (meatballs), now is the time to start! Instead of adding in breadcrumbs, give your chicken albondigas a hearty, and not to mention Gluten Free, bunch of cooked white rice, season them to perfection with chopped garlic, cilantro, cumin, salt and pepper and combine with egg to help keep them compact! Taste the difference in your own recipe.
If you’re a fan of meatballs and looking for more similar dishes, you might also like these Saucy Meatball Sliders made with Jasmine Rice and Quinoa.
Quick Tips
For easier and faster prep time:
- – Try cooking/steaming the rice a day in advance and remember to never mix warm rice with cold ground chicken.
- – To avoid messy hands when rolling the meatballs, spritz your hand with oil before shaping them to help keep the meat from sticking to your skin.
- – Make sure to make all of your meatballs the same size and shape to ensure they cook evenly and always place them in the pot one at a time to avoid burning yourself with the hot splashback.
- -To double the recipe, use two times the ingredients and 1 cup of rice.
Looking for a new dinner idea recipe? Try our: what is chaufa.
