Best 5 Albondigas De Pollo Chicken Meatball Soup Recipes

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
• Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
• Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
• Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
• Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

SOPA DE ALBóNDIGAS DE POLLO (CHICKEN MEATBALL SOUP) RECIPE

Steps:

• For the Chicken: Place chicken in Dutch oven or large soup pot. Add onion, pepper, garlic, sour orange, culantro, mint, water, salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until chicken is cooked through, about 15 minutes. With slotted spoon, transfer chicken to large plate. When cool enough to handle, use paper towels to remove chicken skin; discard. Shred chicken finely.
• Strain broth into large bowl. Discard solids and return broth to Dutch oven.
• For the Chicken Meatballs: Place onion, bell pepper, and cloves in bowl of food processor and pulse until mixture is a fine paste. Melt butter in large skillet over medium heat. Add onion mixture and annatto and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Transfer to large bowl.
• Add corn masa mix, 1 teaspoon salt, 2 cups strained broth, culantro, mint, sour orange juice, and half the shredded chicken. Stir until thoroughly combined. Shape a single 1/2-inch ball of dough. Bring broth to simmer over medium-low heat. Cook meatball until it floats to surface and taste. Add salt to masa mixture if needed.
• Shape dough into 1 1/2-inch balls and add to simmering broth. Cook until meatballs float to surface, 6 to 8 minutes. Return remaining shredded chicken to broth to heat through. Divide meatballs among bowls and ladle broth over. Serve, garnished with cilantro and mint.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Blend 1/2 an onion, 4 tomatoes and the garlic in a blender until smooth.
• Place a large pan over a medium heat and add the oil. Pour in the blended tomatoes and cook for about 5 minutes until the mixture darkens.
• Pour in the chicken broth, lower and heat and keep at a simmer while you make the meatballs.
• Add the ground chicken, chopped tomatoes, chopped onion, rice, egg, herbs and seasoning to a bowl and combine.
• Wet your hands. Take a quarter of a cup of the mixture at a time and form into balls using your hands. Repeat until you have used all the mixture.
• Increase the heat and bring the broth to a boil. Gently add the meatballs to the broth.
• Add the carrots and zucchini to the broth and bring to the boil again.
• Add salt to taste, reduce the heat and simmer for about 30 minutes until the vegetables are tender and the meatballs are cooked through.

ALBONDIGAS DE POLLO (CHICKEN MEATBALL SOUP)

Steps:

• get 1 lb of ground chicken and put it on a medium round bowl
• 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
• 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 :)
• Now you want to start heating everything up to Med High
• Do not forget to add the 2 bay leaves this gives out more flavor to the broth too **Dont be shy**
• Now the good Stuff begins!! add the 2 Tsb of Knorr tomato boullion flavor to the broth
• 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 :)
• 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
• Now your ready to chop the Mint and Mix in to the ground chicken :)
• 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
• 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.
• Now the soup is simmering ready to throw the (albondigas) meatballs to the pot :)
• 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.
• and the potatoes and carrots are chopped and peel and ready to cook
• **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.

MEATBALL SOUP (SOPA DE ALBONDIGAS)

Steps:

• Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
• Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
• Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.