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Albondigas are also known as (Mexican) meatball soup. It's just what you imagine it to be...meatballs, broth and vegetables.

I grew up eating albondigas made out of ground beef and fresh chopped veggies.


However, this recipe is a shorter (cook time) version made with chicken meatballs. My mother-in-law makes amazing albondigas de pollo and she is the inspiration behind my efforts. I'm still trying to master her version but if you grew up with a Mexican Mother or Grandmother, you probably learned that they don't follow recipes or actually have anything written to follow. It's all in their head and pretty much on autopilot.


Here's what you'll need...


INGREDIENTS:


Albondigas (meatballs):


  • 1lb to 1.5lbs ground chicken

  • 2 garlic cloves (minced)

  • 1/2 cup diced onion

  • 1/2 cup uncooked jasmine rice

  • *1 diced jalapeño for added spice (optional)

  • salt & pepper to taste about 1/2 tsp each


Broth:


  • 8 cup-ish of water (I fill a 6-qt stock pot with 3/4 it's capacity of water or a 8qt pot half way)

  • 4 tsp Chicken Bouillon (4-5 cubes can be used too)

  • 7oz can Chipotles in Adobo

  • 12oz bag mixed vegetable blend

  • *lime/valentina for topping (optional)

 


Prep:


1. Fill a 6-qt stock pot with 3/4 of water or an 8-qt pot half way. Bring water to a boil over medium heat.

6-qt is the common large pot size sold in pant/pot sets but I have an 8-qt in my set.


2. Mix the listed albondiga ingredients in a mixing bowl. Shape into 1 inch meatballs.

Don't worry about the stickiness, chicken holds up well without any eggs. I also get grossed out with egg in ground chicken. It looks weird.


3. Slowly and carefully add meatballs to boiling water. I use a pasta ladle to drop them in 2 at a time. Use what you have just be careful!


4. Add half of the chipotle can to the soup. This sauce adds a smokey flavor. If you don't like it, omit this part. If you like it, adjust to your liking. I usually add half the can and store the left over sauce in the fridge for another meal during the week.


5. Add Knorr to the soup. No need to stir...yet. Cover, reduce heat and bring to a boil.


6. Cook for 25-30 minutes. Stir and do a taste test.

If you need more salt add some. If you'd like more Knorr I'd add another 1/2 tbsp up to 1 tbsp. Trust your tastebuds with this one and remember you'll be adding frozen veggies too.


7. Add the entire bag of mixed veggies. Cover and cook for an additional 15-20 minutes. Taste for salt before serving.


Topping off with lime juice and Valentina (or Tapatio) is mandatory in this house. 🙃


Enjoy!



 

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Remember I'm not a chef or a professional. Just a mom/wife in quarantine feeding my family never ending meals a week.












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