My parents came over for dinner yesterday and so I made this soup for them. My Mom loves soup, my Dad loves mexican food and both of them like eating light. Oh, and my Mom doesn’t eat beef (as some of you know from my Dramatic Holiday Season Recap post…) SO…I made Chicken Albondigas Soup which is basically a vegetable soup with chicken meatballs. Its so hearty, delicious and it happens to be super healthy. And its amazing the next day so you could make this a day ahead and then just reheat it for a dinner party. Hope you enjoy!
Chicken Meatball Mexican Soup:
- 1 tablespoon vegetable oil
- 1 small onion, chopped and separated into two parts
- 1/3 cup uncooked long-grain rice
- 2 tablespoons chopped fresh parsley
- 1 pound ground chicken
- Salt and freshly ground black pepper
- 2 carrots, cut into rounds
- 1 serrano chile, whole
- 2 small Yukon gold potato, skin on, diced
- 8 cups chicken stock
- 2 yellow squash, diced
In a heavy large pot, heat the vegetable oil over medium-high heat. Add ½ he onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the sauteed onions, rice, parsley, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs. Set aside.
Sauté the remaining onion in the same pot adding more oil if necessary. Cook until translucent. Combine the carrots, serrano chile, potato and vegetable stock in a saucepan and bring to a boil. Add the meatballs and squash and simmer on low heat until the meatballs are cooked through and rice in the meatball is soft, about 20 minutes. Add 2 teaspoons salt and 1/8 teaspoon pepper. Serve and enjoy!