Taste the Air-Chilled Difference®

Spicy Albondigas Soup

by , Acclaimed Private Chefs, Santa Monica, California

Spicy Albondigas Soup

Serves 6

This soup can be made a day or two ahead, as it only gets better!

    • Broth
    • 2 ancho chilies
    • 1 New Mexico chili
    • 3 quarts chicken broth
    • 1 cup long grain converted rice
    • 1 onion, chopped medium
    • 1 teaspoon cumin
    • 1½ teaspoons oregano
    • A little nutmeg
    • A few pinches of salt

    Soak the chilies in hot water until soft. Remove the chilies from the water and place them in a blender with 1 quart of chicken broth. Puree, and then pour the broth through a strainer to remove the bits of chilies. Add the chili puree, remaining broth, and remaining ingredients to a large stockpot and bring to a boil. Turn down the heat and simmer for 20 minutes or until rice is almost tender.

      • Meatballs
      • 1 pound ground Smart Chicken
      • 2 slices white bread, soaked in ¼ cup of milk
      • ½ onion, finely chopped
      • 1 carrot, finely chopped
      • 2 ribs celery, finely chopped
      • ½ teaspoon chili powder
      • 1 teaspoon coriander
      • 1 teaspoon cumin
      • ¼ teaspoon garlic
      • ½ teaspoon salt
      • Garnish
      • 2 handfuls cilantro leaves
      • 1 avocado
      • 1 tomato
      • 2 green onions (green parts only), chopped

      Sauté the onion, carrot, and celery in a splash of olive oil. Add the spices to the veggies and let cool for about one minute.

      Squeeze the bread to remove the extra milk. Combine the ground chicken, soaked bread, veggies, and spices and mix just until incorporated. Coat your hands with a little olive oil or water and form mixture into balls about 1-inch in diameter. (The mixture should make about 22 meatballs.)

      Bring the broth back to a low boil. Drop the meatballs carefully, one by one, into the boiling broth. Simmer for 7 to 10 minutes until the meatballs are cooked through. Serve and garnish the soup with cilantro, avocado, tomato, and green onion.