← Back to Search Results Mexican
chicken-albondigas-soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A friend created this soup for an informal dinner party years ago, and I’ve been making it ever since. The albondigas (meatballs) can be prepared a day or two ahead and reheated.

Yield : Serves 4 to 6

Ingredients

Albondigas(chicken meatballs):

  • 1 pound ground chicken or turkey
  • ½ cup seasoned dry bread crumbs
  • 1 large egg, lightly beaten
  • ¼ cup coarsely chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • ¼ teaspoon freshly ground white pepper
  • Salt
  • 2-3 tablespoons vegetable oil

Soup:

  • 2 tablespoons vegetable oil
  • ½ 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 ¾ 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
  • ¼ teaspoon cayenne
  • Salt
  • Crème Fraîche  or sour cream

Directions

To make the albondigas, in a large bowl combine the chicken, bread crumbs, egg, cilantro, cumin, pepper, and a pinch of salt. Mix well with your hands. Lightly shape into 1-inch meatballs, packing lightly.

In a large, heavy skillet, heat the oil to sizzling. Sauté the meatballs in small batches until evenly browned. Drain on paper towels and reserve.

To make the soup, heat the oil in a large skillet until hot. Add the rice and sauté about 30 seconds, stirring to coat all the grains. Add the garlic, celery, and onion and sauté until the onion is translucent. Transfer to a Dutch oven or large pot. Add the tomatoes, carrots, cabbage, broth, juice, cumin, cayenne, and salt to taste. Simmer for 45 minutes, partially covered, or until the vegetables are cooked.

Add the albondigas a few at a time. Simmer an additional 5 minutes to heat through.

Adjust the salt, pepper, and cayenne to taste. Ladle into serving bowls and top with a dollop of Crème Fraîche or sour cream.


© 1994 Linda Zimmerman

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 1/8 teaspoon of added salt per serving, but does not include Basic Chicken Broth or Creme Fraiche. For nutritional information on Basic Chicken Broth or Creme Fraiche, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

370kcal (19%)
104mg (10%)
52mg (87%)
279mcg RAE (9%)
995mg
60mg
19g
10g
5g
36g
99mg (33%)
570mg (24%)
3g (14%)
17g (27%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
cook-with-jamie Cook with Jamie
by Jamie Oliver
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-explorations Baked Explorations
by Matt Lewis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
lucid-food Lucid Food
by Louisa Shafia
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-masala American Masala
by Suvir Saran
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?