Mexican Meatball Soup- Albondigas

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein and fiber, while bulgur is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is a budget-friendly alternative.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often cheaper.

Begin by introducing the recipe for albondigas, explaining it is a meatball soup.

Mention that ground chicken is used, but ground turkey or beef can be alternatives.

State that traditionally, chopped veggies are included in the broth, and mention a family method of shredding vegetables into the meat mixture for flavor.

Prepare to make the meatballs, noting that they can be made ahead and stored in the fridge to make rolling easier.

Dice the zucchini using a food chopper until finely shredded, and mention that a mandolin can also be used.

Shred the carrots, noting that they could have been shredded first for easier processing.

Squeeze out excess water from the shredded vegetables for a better texture in the meatballs.

Combine the shredded zucchini and carrots in a bowl.

Add 1 pound of ground chicken, spices (chili powder, onion powder, salt, garlic powder), and a little black pepper to the bowl.

Add 1/2 cup of cooked rice and crack in 1 egg, mixing with hands until just incorporated to avoid dense meatballs.

Store the mixture in the fridge to firm up before cooking.

For the broth, blend together 1/4 cup water, 2 roma tomatoes, 1/2 onion, and 2 cloves of garlic until smooth.

Heat a skillet over medium heat and add a little oil, then cook the blended tomato sauce for about 2 minutes to develop flavor.

Add chicken bouillon and water to the skillet, bringing it to a rapid boil.

Carefully add the meatballs to the boiling broth, ensuring they start cooking immediately.

Cover the pot and let the meatballs simmer until they rise to the top, indicating they are done.

Taste the broth and adjust seasoning with salt if necessary.

Serve the albondigas with a squeeze of lime and cilantro, optionally with corn tortillas or extra rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens