Chicken Albondigas- Mexican Meatball Soup + Video |

Ingredients: 2 large cans of tomato sauce. 1 pound and a bit of oil. Ground beef. 1 and a half diced tomatoes. 1 packet of taco seasoning. 1 teaspoon of cumin. 3 cloves of garlic. A half of an onion. 1 pound of ground chicken. 20 grams of crushed flat-leaf parsley. Green pepper. Salt and pepper to taste.

The Mexican Meatball soup is a dish that has been enjoyed for years in the Mexican home. This soup is very easy to make and is full of flavor. The great thing about this soup is it’s customizable to your taste. For those who are on a low carb lifestyle, you can substitute the yam and rice with some low carb or whole wheat pasta in the place of the yam. For those that are lactose intolerant you can substitute the milk with a beef broth to keep the same flavor profile.

This is a really delicious twist on the traditional chicken and rice casserole and it makes a great vegetarian meal. The pork is a great source of lean protein and the fresh tomatoes add just the right amount of sweetness. Serve with a side of fresh salsa or a simple salad and you’ll have a fantastic dinner on your hands!

Albondigas is a simple, warm, and nutritious Mexican meatball soup prepared with ground chicken and shredded vegetables.

This dish comes in a variety of forms, but my husband’s family prepares meatballs with veggies inside. The veggies are usually cooked in the soup liquid.

Because the vegetables are incorporated in with the meatballs, this variation of Chicken Albondigas is excellent if you have fussy eaters. They also contribute to the meatball’s taste.

Albondigas are ideal for a weeknight dinner since they are fast to prepare and only take 20 minutes to cook.

Ground meat (chicken, turkey, or beef), carrots, zucchini, egg, rice, chili powder, onion powder, salt, and pepper are all required.

Soup Broth- Tomatoes, onion, and garlic in chicken broth or bouillon.

Ground Meat- I used ground chicken in this recipe. Albondigas prepared with ground beef, on the other hand, are more frequent. I’ve also made it using ground turkey, which is a lean alternative.

Carrot and Zucchini- I grated the carrot and zucchini using my food chopper. I’ve also used a cheese grater to shred them by hand. If you don’t want your vegetables in the soup, cut them up into tiny pieces and put them aside.

Soup Base- This is the same broth combination that I used in my Fideo recipe. To create the soup base, you may use chicken broth or bouillon.

Albondigas Preparation and Storage

The meatball mixture may be prepared and kept in the refrigerator for up to a day. Simply squeeze out as much moisture as possible from the shredded zucchini.

When preparing meatballs right away, it’s a good idea to keep the meat mixture refrigerated while you prepare the soup base. This makes forming the meatballs a lot simpler.

Leftovers may be stored in the fridge and reheated on the stove for a few days.

Serve the Chicken Albondigas with a squeeze of lime, more cilantro, and hot sauce if desired. My kids also like albondigas with a simple cheese quesadilla on the bottom or additional rice.

Take a look at these more delectable Mexican soups:

Lentejas

Caldo de Pollo (Poultry Caldo)

Carne en su Jugo (meat in its own juice)

Here’s the link to the full YouTube video:

Mexican Meatball Soup with Chicken Albondigas

Renee Fuentes is a model and actress.

Easy, soothing, and nutritious Mexican meatball soup prepared with ground chicken and shredded vegetables.

Time to Prepare: 20 minutes

15 minutes to prepare

35 minutes total

Soup as a main course

Mexican cuisine

Instructions 

• Shred the zucchini and carrots and ring out the liquid between two paper towels. Place in a large mixing basin. Combine the ground beef, egg, rice, spices, salt, and pepper in a mixing bowl. Mix gently until all of the ingredients are combined. Cover with plastic wrap and chill until ready to use when preparing the soup. If prepared ahead of time, the meat mixture may be stored in the fridge overnight.

• In a blender, combine the tomatoes, onion, garlic, and water and mix until smooth.

• 1 tablespoon oil, heated in a large soup pot over medium heat. Sauté for a minute after adding the blended tomato mixture. Slowly pour in the chicken broth or water, along with the chicken bouillon. Bring the water to a boil.

• I was able to create 18 meatballs using an ice cream scoop or a big spoon to produce consistent meatballs. When the stock has reached a boil, gently drop the formed meatballs into the soup.

• Place the cover on the saucepan and gently simmer for approximately 10 minutes after all of the meatballs have been added. Meatballs will rise to the top after they are completely cooked. Check the seasoning of the broth and add more salt if necessary.

• You may serve the soup with additional rice in the bowl, tortillas, or cheese quesadillas, like my kids prefer. To spice it up, add a squeeze of lime, cilantro, or spicy sauce.

While most meatballs are made with beef, this recipe uses chicken instead.  … For this recipe, you’ll need two chicken breasts that have been cut into small cubes.  Mix the ingredients together in a large bowl and shape into meatballs.  Heat oil in a large skillet over medium heat and brown the meatballs on all sides.  Once they’re all browned, add the meatballs to the soup and heat through.  Serve with rice, beans, and a side of fresh vegetables.  Enjoy!. Read more about albondigas with egg and let us know what you think.

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