Chicken Albondigas
Ingredients
For albondigas
- ½ cup cooked Mahatma® White Rice
- 1 lb. ground chicken
- 1 large egg
- 2 garlic cloves finely minced
- 1/2 cup cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For broth
- 2 tablespoons olive oil
- 1 large onion diced
- 1 large garlic clove minced
- 2 celery stalks diced
- 2 large carrots diced
- 10 cups of chicken broth
- 1/2 cup of tomato sauce
- 1 cup of frozen or fresh peas
- 2 teaspoons salt
- 1 teaspoon pepper
To serve
- 1/2 cup fresh cilantro chopped
- Corn tortillas
Instructions
A classic Mexican soup with chicken and rice albondigas (meatballs) simmered in a flavorful veggie and tomato broth, this delicious recipe is sure to warm you up even on the chilliest of days.
If you’re a fan of flavorful and hearty soups, this recipe is for you. Created for us by Vianney Rodriguez, Award-Winning Food Blogger, Recipe Developer, author of The Tex-Mex Slow Cooker and Latin Twist, and a lover of all things Tex-Mex on her website Sweet Life Bake. This classic Mexican soup pairs savory chicken and veggie flavors with just the right amount of citrus for a flavor combination that’s exactly what you crave in a warm comfort food.
Step 1
In a large mixing bowl, add cooked Mahatma® White Rice, large egg, ground chicken, garlic, cilantro, cumin, salt, and pepper. Using hands mix all ingredients until just combined. Roll ground chicken mixture into small meatballs, place on baking sheet and cover with plastic film. Place in fridge until ready to cook.
Step 2
In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add the onion, celery, and carrots; sauté until the vegetables have softened and are tender, about 8 minutes. Add garlic, cook an additional minute.
Step 3
Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
Step 4
Carefully drop in the meatballs, one by one. Cover and simmer for 20 minutes. Add frozen peas and allow to simmer 5 more minutes. Serve.
Mexican Soup with Chicken Meatballs
This Mexican Soup is cooked with savory seasoned chicken and rice albondigas, or meatballs in Spanish, for a classic dish and comforting bowl of goodness.
What makes this recipe even better is how simple it is! Just combine the cooked rice, ground chicken, egg, and spices and roll the mixture into even-sized balls, for more complete cooking. Set aside and sautee the veggies until tender and then add the broth and tomato sauce and bring it to a boil. Reduce heat and add the meatballs, one by one, and simmer for about 20 minutes. It doesn’t get any easier than that! Make sure to get the whole flavor experience by serving with those fresh lime wedges and warm corn tortillas. And, if you love meatball dishes, try this delicious Jasmine Rice & Quinoa Meatball Sliders recipe. Or try these chicken albondigas with our easy Mexican Rice recipe.
For something more aromatic, use our White or Jasmine Brown Rice. If you enjoyed these albondigas, you may enjoy this Spanish style Paella de Mariscos.
Albondiga Tips
- – To avoid messy hands when rolling meatballs, try spritzing your hand with oil before shaping them to help keep the meat from sticking to your skin.
- – To save time and hassle when cooking, try cooking/steaming the rice a day in advance.
- – For food safety, remember to never mix warm rice with cold ground chicken and make sure to make all of your meatballs the same size and shape to ensure they cook evenly and always place them in the pot one at a time to avoid any hot splashback that could burn you
Looking for dessertideas? Try our; Spanish rice pudding recipe.
