Chicken Albondigas Soup Recipe

Name: Chicken Albondigas Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground chicken or turkey; 1/2 cup seasoned dry bread crumbs; 1 large egg, lightly beaten; 1/4 cup coarsely chopped fresh cilantro leaves; 1 teaspoon ground cumin; 1/4 teaspoon freshly ground white pepper; Salt; 2-3 tablespoons vegetable oil; 2 tablespoons vegetable oil; 1/2 cup white rice; 2 garlic cloves, minced; 2 celery stalks with leaves, coarsely chopped; 2 large onions, coarsely chopped; 6 Roma or Italian plum tomatoes (about 3/4 pound), seeded, peeled, and pureed; 2 large carrots, peeled and shredded; Small cabbage (about 1 pound), cored and chopped; 5 cups Basic Chicken Broth; 1 cup Spicy V8 Juice or any spicy tomato-vegetable juice; 2 teaspoons ground cumin; 1/4 teaspoon cayenne; Salt; Creme Fraiche or sour cream

Servings: persons

1 pound ground chicken or turkey
1/2 cup seasoned dry bread crumbs
1 large egg, lightly beaten
1/4 cup coarsely chopped fresh cilantro leaves
1 teaspoon ground cumin
1/4 teaspoon freshly ground white pepper
Salt
2-3 tablespoons vegetable oil
2 tablespoons vegetable oil
1/2 cup white rice
2 garlic cloves, minced
2 celery stalks with leaves, coarsely chopped
2 large onions, coarsely chopped
6 Roma or Italian plum tomatoes (about 3/4 pound), seeded, peeled, and pureed
2 large carrots, peeled and shredded
Small cabbage (about 1 pound), cored and chopped
5 cups Basic Chicken Broth
1 cup Spicy V8 Juice or any spicy tomato-vegetable juice
2 teaspoons ground cumin
1/4 teaspoon cayenne
Salt
Creme Fraiche or sour cream

1
To make the albondigas, in a large bowl combine the chicken, bread crumbs, egg, cilantro, cumin, pepper, and a pinch of salt.
2
Mix well with your hands.
3
Lightly shape into 1-inch meatballs, packing lightly.
4
In a large, heavy skillet, heat the oil to sizzling.
5
Saute the meatballs in small batches until evenly browned.
6
Drain on paper towels and reserve.
7
To make the soup, heat the oil in a large skillet until hot.
8
Add the rice and saute about 30 seconds, stirring to coat all the grains.
9
Add the garlic, celery, and onion and saute until the onion is translucent.
10
Transfer to a Dutch oven or large pot.
11
Add the tomatoes, carrots, cabbage, broth, juice, cumin, cayenne, and salt to taste.
12
Simmer for 45 minutes, partially covered, or until the vegetables are cooked.
13
Add the albondigas a few at a time.
14
Simmer an additional 5 minutes to heat through.
15
Adjust the salt, pepper, and cayenne to taste.
16
Ladle into serving bowls and top with a dollop of Creme Fraiche or sour cream.

1488

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 pound ground chicken or turkey, 1/2 cup seasoned dry bread crumbs, 1 large egg, lightly beaten, 1/4 cup coarsely chopped fresh cilantro leaves, and more.

Yes, Chicken Albondigas Soup 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.

Chicken Albondigas Soup

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