Receta de albóndigas de pollo

Ingredientes

• 1 pound Ground Chicken (Or substitute Ground Turkey or Beef)
• 1 Large Carrot (Grated)
• 1 Zucchini (Grated )
• 1 Egg
• 1/2 cup Cooked White Rice (Preferably cold)
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 Roma tomatoes (Halved)
• 1/2 Small White Onion (Quartered)
• 2 Garlic Cloves
• 1/4 cup Water
• 1 tablespoon Oil
• 6 cup Low Sodium Chicken Broth ( or use Chicken Bouillon and Water)
• Lime wedges, Rice, or Tortillas for serving

Preparación

1. 1

   Shred Zucchini and Carrot and place between 2 paper towels and ring out liquid. Place in a large bowl. Add ground meat, egg, rice, spices, salt and pepper. Mix lightly until incorporated. Cover with plastic wrap and place in the fridge to firm up while you prep the soup. Alternatively the meat mixture can be kept in the fridge overnight if making ahead.

2. 2

   Place the Tomatoes, Onion, Garlic, and Water in a blender and blend till smooth.

3. 3

   Heat a large soup pot over medium heat with 1 tablespoon of oil. Add the blended tomato mixture and saute for a minute. Slowly add chicken broth or water plus chicken bouillon. Bring to a boil.

4. 4

   Using an ice cream scoop or large spoon to form uniform meatballs, I was able to make 18 meatballs. Once broth is boiling, carefully place formed meatballs into the soup.

5. 5

   Once all the meatballs are added, place the lid on the pot and gently boil for about 10 minutes. Once meatballs are fully cooked, they will rise to the top. Taste broth for seasoning and see if extra salt is needed.

6. 6

   You can serve the soup with extra rice in the bowl, tortillas, or my kids like it with cheese quesadillas. Top with a squeeze of lime, cilantro, or hot sauce for spice.