Albondiga Soup

Authentic Mexican Albondiga soup just like my momma makes it! This soup is hearty, flavorful and cozy. 

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Ingredients:

• 2lbs ground organic chicken

• 1/3 cup of finely chopped onion

• 1.5 cups of finely chopped tomatoes

• 1.5 tbs of fresh chopped Yerba Buena or mint

• 1.5 tsp of fresh chopped oregano

• 2 whole eggs

• 1/3 cup to ½ cup of uncooked rice

• 1tsp or more of salt

For the tomato base: 

• 2-3 large Roma tomatoes

• ¼ of a yellow onion

• 2 garlic cloves

• 4-5 cups of water

Veggies in the soup:

• 2 chayotes or 2 large yellow potatoes cubed

• 2 large zucchini   cut into rounds then in half

• 2 large carrots 

Toppings: 

• Onion diced

• Cilantro chopped

• Jalapenos diced

• Wedge of lime

Instructions:

1. Begin by mixing together the ingredients listed for the meatballs. Set the mixture aside. 

2. In a blender add all the the ingredients for the tomato base and blend until liquified. 

3. In a medium to large put over medium-high heat, add the tomato base, add an additional 2-3 cups of water, and salt taste. Make sure to do a salt check before you bring the tomato base to a boil. Then, cover with a tight lid and allow a rolling boil to develop. 

4. Uncover and lower the temp to low until a slow simmer develops. Add in the chayote or potatoes and carrots first. These take longer to cook. 

5. Then begin to form the meatballs. They should be 1 to 1.5 inches. These will expand because of the rice in the mixture, so don’t make them too big. Once the meatballs are formed, turn the heat up to medium-low and allow for the meatballs to cook for 20 minutes. 

6. Once the 20 minutes are up. Add the last of the veggies, the zucchini, and cover with the lid again for an additional 10-15 minutes.

7. Check the meatballs for doneness by removing one from the pot and cutting in half. There should be no pink and the rice should be nice and cooked. You can also use a read thermometer. Cooked chicken meatballs should read at 165 degrees.