Sopa de albóndigas de pollo (sin gluten, sin lácteos)

Ingredientes

• 2 pounds chicken (any parts)
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk
• 2–3 bay leaves
• 4 allspice berries
• 10–12 mixed peppercorns
• 1 small bunch fresh parsley
• 1 pound ground chicken
• 3 medium potatoes, peeled, diced
• 1/2 cup gluten-free angel hair pasta
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups chicken broth

Preparación

1. 1

   Prepare Chicken Broth: Place chicken pieces, onion, carrot, celery, parsley, bay leaves, and peppercorns into a large pot. Cover with water and simmer on low heat for 30 minutes after boiling.

2. 2

   Sauté Veggies: While the broth is cooking, sauté chopped onion, carrot, and celery in olive oil for 4–5 minutes in a deep pan. Add garlic and cook for another minute, stirring.

3. 3

   Strain Broth: Strain the broth through a fine sieve. Remove the meat from the bones and set it aside for another dish.

4. 4

   Pour Broth into Pot: Return the strained homemade chicken broth to the pot with the sautéed vegetables. Add diced potatoes and cook for about 20 minutes.

5. 5

   Season Ground Chicken: Mix ground chicken with half the salt and pepper. For juicier meatballs, you can add a bit of finely chopped onion.

6. 6

   Shape Ground Chicken into Balls: Wet your hands and shape the mixture into small 2-inch meatballs.

7. 7

   Add Raw Meatballs to Soup: Add the uncooked meatballs to the pot with the broth, and the vegetables. Season with the remaining salt, pepper, and optional herbs or spices. Add gluten-free angel hair pasta during the last 5 minutes of cooking.

8. 8

   Serve & Enjoy: Serve the chicken meatball soup hot, garnished with fresh herbs.