Mexican Chicken Meatball Soup Sopa De Albondigas De Pollo Food

MEXICAN MEATBALL SOUP - ALBONDIGAS

Steps:

• Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
• Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
• Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
• Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
• Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
• Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
• Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

MEXICAN CHICKEN MEATBALL SOUP {SOPA DE ALBONDIGAS DE POLLO}

Steps:

• In a large mixing bowl, add cooked 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.
• In a large stock pot 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.
• Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
• Carefully drop in albondigas, one by one. Cover and simmer for 20 minutes. Add frozen peas and allow to simmer 5 more minutes. Serve.

AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)

Steps:

• Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
• Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
• In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
• While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
• Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
• Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
• Serve the soup in bowls garnished with chopped cilantro and lime wedges.
• Enjoy!

SOPA DE ALBóNDIGAS

Steps:

• Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.
• Trim the squash and chop them very finely. Add the squash and chopped onion to the meat. Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
• Drain the rice and add it to the mixture. Make 24 meatballs, each about 1-1/2 inch in diameter, or any size of your preference.
• Pour the boiling water over the tomatoes and cook it for about 5 minutes.Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
• Heat the oil and cook the onion gently, without browning, until soft.
• Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
• Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
• If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Blend 1/2 an onion, 4 tomatoes and the garlic in a blender until smooth.
• Place a large pan over a medium heat and add the oil. Pour in the blended tomatoes and cook for about 5 minutes until the mixture darkens.
• Pour in the chicken broth, lower and heat and keep at a simmer while you make the meatballs.
• Add the ground chicken, chopped tomatoes, chopped onion, rice, egg, herbs and seasoning to a bowl and combine.
• Wet your hands. Take a quarter of a cup of the mixture at a time and form into balls using your hands. Repeat until you have used all the mixture.
• Increase the heat and bring the broth to a boil. Gently add the meatballs to the broth.
• Add the carrots and zucchini to the broth and bring to the boil again.
• Add salt to taste, reduce the heat and simmer for about 30 minutes until the vegetables are tender and the meatballs are cooked through.

SOPA DE ALBóNDIGAS DE POLLO (CHICKEN MEATBALL SOUP) RECIPE

Steps:

• For the Chicken: Place chicken in Dutch oven or large soup pot. Add onion, pepper, garlic, sour orange, culantro, mint, water, salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until chicken is cooked through, about 15 minutes. With slotted spoon, transfer chicken to large plate. When cool enough to handle, use paper towels to remove chicken skin; discard. Shred chicken finely.
• Strain broth into large bowl. Discard solids and return broth to Dutch oven.
• For the Chicken Meatballs: Place onion, bell pepper, and cloves in bowl of food processor and pulse until mixture is a fine paste. Melt butter in large skillet over medium heat. Add onion mixture and annatto and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Transfer to large bowl.
• Add corn masa mix, 1 teaspoon salt, 2 cups strained broth, culantro, mint, sour orange juice, and half the shredded chicken. Stir until thoroughly combined. Shape a single 1/2-inch ball of dough. Bring broth to simmer over medium-low heat. Cook meatball until it floats to surface and taste. Add salt to masa mixture if needed.
• Shape dough into 1 1/2-inch balls and add to simmering broth. Cook until meatballs float to surface, 6 to 8 minutes. Return remaining shredded chicken to broth to heat through. Divide meatballs among bowls and ladle broth over. Serve, garnished with cilantro and mint.

ALBONDIGAS DE POLLO (CHICKEN MEATBALL SOUP)

Steps:

• 1. get 1 lb of ground chicken and put it on a medium round bowl
• 2. So the reason I use a large brown onion is half is chopped and sautee with not to much oil as you can see by the picture shown. Sautee for about 2min in medium high heat and the other half finely chopped for the meatballs
• 3. As you can see the amount of water is used in the meantime after I sautee the onions you want to go ahead and add a can of salsa del pato or tomatoe sauce. The reason i prefer Salsa Del Pato it has a kick to it :)
• 4. Now you want to start heating everything up to Med High
• 5. Do not forget to add the 2 bay leaves this gives out more flavor to the broth too **Dont be shy**
• 6. Now the good Stuff begins!! add the 2 Tsb of Knorr tomato boullion flavor to the broth
• 7. Before you start adding the salt taste the broth to see how much salt you might need I only add a couple of pinches after the chicken flavor who would want to add more salt right? just season it to your perfection :)
• 8. While you wait for the broth to simmer you want to start fixing the meat balls add about 1/2 cup or a 1 cup of jasmine rice uncooked
• 9. Now your ready to chop the Mint and Mix in to the ground chicken :)
• 10. I was not able to take a picture in slow motion of me cracking the eggs so as you can see the eggs are in the back ground of the picture along with the mint mixed in with the ground meat :0) Sorry I am my own camera woman/ recipe maker
• 11. Here's the fun part you mix all the ingredient up to start making you meat balls i know they look big but there actually small remember you don't want to make them so big they will puff up as the are being cooked into the soup.
• 12. Now the soup is simmering ready to throw the (albondigas) meatballs to the pot :)
• 13. As soon as you see one or two meat balls starting to rise as you see in this picture you want to start adding your veggies.
• 14. and the potatoes and carrots are chopped and peel and ready to cook
• 15. **FOOT NOTES** The Reason I choose 1 Medium Brown Onion is because half of it is used to sautee onto the broth the rest is finely chopped into the grounded chicken meat.(well that is optional) Another thing you do want to season the albondigas with a dash or a pinch of salt. You also want to give the veggies 15 to 20 minutes to simmer into the broth.( I like my veggies semi cooked) The bread crumbs are totally optional really is not necessary to mix into the (albondigas) meatballs I use it more for flavor.

SOPA DE ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• 1. Place 1/2 cup of cilantro aside for garnish. Place the chicken stock in a large stock pot. Add the cilantro, Worcestershire sauce, garlic, onion, tomato sauce and salt bring to a boil. Reduce to a simmer and simmer 15 minutes.
• 2. In the meantime place the oil in a Dutch oven. Get the oil hot and throw in the potatoes and cook until browned. Place on paper towels and set aside.
• 3. Soak the breadcrumb in the heavy cream. Place in food processor and add the ground beef, egg, salt, pepper and capers. Process until well incorporated. Shape into about 20 meatballs. Set aside.
• 4. Strain the broth and discard the solids. Bring the broth back to a boil and add the meatballs and cook the meatballs until they float. About 5 to 7 minutes
• 5. Place the soup into bowls and top with the fried potato and cilantro

MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)

Steps:

• Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
• Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
• Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
• Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.

CALDO DE ALBONDIGAS OR MEXICAN MEATBALL SOUP

Steps:

• In a large pot or Dutch oven, warm the olive oil on medium heat.
• Add the finely chopped onion and sprinkle with kosher salt. Saute for about 10 minutes, or until the onions are translucent.
• Add the garlic and sauté for 1 minute, while stirring
• Add the chicken broth, beef broth, tomato sauce and carrots.
• Turn the heat to high to bring to a boil.
• While the soup stock is coming to a boil, make the meatballs.
• In a large bowl, add all the meatball ingredients together and mix well.
• With wet hands, take form the albóndigas into small, bite-size meatballs, with about 1 tsp of the mixture for each.
• Place them on a parchment-lined baking sheet.
• Once the stock has come to a boil, drop the meatballs into the liquid.
• Give the stock a quick stir. Turn down the heat to low, and cover the pot.
• Simmer for 30 minutes.
• When ready to serve, taste and add salt and pepper, as needed. To serve, add some cilantro leaves into the pot or the serving bowls for extra flavor.

CALDO DE ALBONDIGAS (MEATBALL SOUP WITH VEGETABLES)

Steps:

• Before you begin, mix your albondigas(meatball) ingredients and roll them to desired size. Keep refrigerated while you prep your remaining ingredients. If adding mint, add as you mix the albondigas(meatballs)
• In a large pot, heat about 2 tablespoons of oil to medium heat. Add the onions, garlic, carrots and celery and cook for 5 to 7 minutes. Add the tomatoes, lime juice, cilantro, bay leaves and broth. Bring to a boil, taste for salt and other spices at this time. Adjust the seasonings to taste. Bring up to a simmer or low boil.
• If adding potatoes, you will add them at this time. let cook for a few minutes.
• Carefully drop the meatballs gently into the soup, one at a time. Once all the meatballs are added, bring back up to a boil, reduce the heat and let soup simmer for a 15 minutes. Add the Squash and continue cooking for 20 minutes. Resist stirring until meatballs are cooked through. Taste for salt. Serve with warm corn tortillas. Garnish with fresh cilantro, avocado, minced chile serrano and lime wedges.

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.