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Chicken Albondigas Soup with Mexican Rice and avocado

Chicken Albondigas Soup with Mexican Rice and Avocado

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Large soup pot or Dutch oven For simmering the soup. A heavy-bottomed pot helps maintain even heat and prevents burning.
  • Mixing bowl To prepare the albondigas (meatballs).
  • Large skillet or saucepan For preparing the Mexican rice.
  • Sharp knife and cutting board For prepping vegetables.
  • Measuring cups and spoons
  • Ice cream scoop or hands For forming the meatballs. A scoop ensures even sizes.

Ingredients
  

For the Chicken Albondigas (Meatballs)

  • 1 pound ground chicken preferably thigh for juiciness
  • 1/4 cup uncooked white rice short or medium-grain
  • 1 large egg
  • 2 cloves garlic minced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

For the Soup Base

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 medium zucchinis chopped
  • 1 large russet potato peeled and diced
  • 1 can 14 oz crushed tomatoes
  • 6 cups chicken broth preferably low sodium
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro for garnish
  • 1 tablespoon lime juice optional but recommended

For the Mexican Rice

  • 1 cup long grain white rice
  • 2 tablespoons vegetable oil
  • 1/4 cup onion finely chopped
  • 1 garlic clove minced
  • 1 3/4 cups chicken broth
  • 1/4 cup tomato sauce
  • 1/4 teaspoon cumin
  • Salt to taste

Toppings and Sides

  • 1 ripe avocado sliced
  • Lime wedges
  • Chopped cilantro
  • Warm corn tortillas optional

Instructions
 

Step 1: Make the Albondigas (Meatballs)

  1. In a large bowl, combine ground chicken, uncooked rice, egg, garlic, onion, cilantro, oregano, cumin, salt, and pepper.
  2. Mix gently with your hands or a spatula until just combined. Do not overmix—this helps keep the meatballs tender.
  3. Form the mixture into 1-inch meatballs. You should get about 20-24 small meatballs. Set aside on a plate.

Step 2: Prepare the Soup Base

  1. In a large soup pot, heat olive oil over medium heat. Add onions and garlic and sauté until softened and fragrant, about 3 minutes.
  2. Add carrots, zucchini, and potatoes. Cook for 5 minutes, stirring occasionally.
  3. Stir in the crushed tomatoes, chicken broth, oregano, cumin, salt, and pepper. Bring to a gentle boil.

Step 3: Add the Albondigas

  1. Carefully lower the meatballs into the boiling soup one at a time.
  2. Reduce heat to a simmer. Cover and let the soup cook for about 30 minutes, or until the rice in the meatballs is cooked through and the vegetables are tender.
  3. Stir in lime juice and fresh cilantro right before serving.

Step 4: Cook the Mexican Rice

  1. In a saucepan, heat oil over medium heat. Add rice and cook, stirring frequently, until lightly golden, about 5 minutes.
  2. Add onion and garlic, cooking until softened.
  3. Stir in chicken broth, tomato sauce, cumin, and salt.
  4. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
  5. Fluff with a fork and keep warm.

Step 5: Serve

  1. Ladle hot Chicken Albondigas Soup into bowls.
  2. Add a scoop of Mexican rice on the side or into the soup itself.
  3. Garnish with avocado slices, a squeeze of lime, and extra cilantro.
  4. Serve with warm tortillas if desired.