Albodingus De Pollo In Spicy Tomato Broth Recipe

Name: Albodingus De Pollo In Spicy Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground chx or turkey; 3 cloves garlic, pressed; 2 tsp. kosher salt; 1 tsp. fresh pepper; 1/2 cup chopped grn. onion; 2 tbsp. chopped cilantro; 1 tbsp. chopped jalepeno; 3/4 cup cracker meal (saltines, about 1/2 sleeve); 3 eggs, lightly beaten; spicy tomato broth; 1 cup sliced celery; 1 + 1/2 cup sliced carrots; 1 1/2 cups diced yellow onion; 1 tsp. kosher salt; 1 tsp. each thyme, sage, oregano; 2 tsp. ground cumin; 2 tsp. ground red chile; 1 + 1/2 cups chopped canned tomatoes; 7 cups water (or stock); 1 to 2 tbsp. lime juice (to taste); kosher salt to taste

Servings: persons

1 lb. ground chx or turkey
3 cloves garlic, pressed
2 tsp. kosher salt
1 tsp. fresh pepper
1/2 cup chopped grn. onion
2 tbsp. chopped cilantro
1 tbsp. chopped jalepeno
3/4 cup cracker meal (saltines, about 1/2 sleeve)
3 eggs, lightly beaten
spicy tomato broth
1 cup sliced celery
1 + 1/2 cup sliced carrots
1 1/2 cups diced yellow onion
1 tsp. kosher salt
1 tsp. each thyme, sage, oregano
2 tsp. ground cumin
2 tsp. ground red chile
1 + 1/2 cups chopped canned tomatoes
7 cups water (or stock)
1 to 2 tbsp. lime juice (to taste)
kosher salt to taste

1
Crush saltines in food processor
2
Measure out 3/4 cup; save remainder
3
Combine the chx, garlic, salt, pepper, green onions, cilantro & chiles in processor.
4
Pulse 3 to 4 times just to blend
5
Add the eggs; pulse again until smooth.
6
Scrape mixture out into a small bowl;
7
Cover and chill while poaching water comes to a boil.
8
Bring 4 quarts water to a boil. Reduce heat slightly, then using a small ice c ream scoop, form balls of the chx mixture and release at the surface of the simmering water.
9
Cook gently in batches of 10 until firm (about 5 minutes). Transfer the cooked meatballs to a clean bowl with a slotted spoon. Cover with a clean towel & keep warm util all mixture is used.
10
Spicy Tomato Broth
11
In a 4 to 6 quart soup pot, heat the oil over med. heat. Combine celery, carrots & onions- cover and sweat until juicy, about 5 minutes.
12
Add salt, herbs & spices, cover and cook a few minutes.
13
Add tomatoes, water &/or stock; cover & simmer till veggies are tender and flavorful. Add lime juice to taste and a bit of salt if needed.
14
Place warm albodingus in wach bowl (3 to 4) then ladle over broth, making sure meatballs are covered.
15
Serve garnished with sliced grn. onion.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb. ground chx or turkey, 3 cloves garlic, pressed, 2 tsp. kosher salt, 1 tsp. fresh pepper, and more.

Yes, Albodingus De Pollo In Spicy Tomato Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Albodingus De Pollo In Spicy Tomato Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions