Ingredients
- For the Soup Base:
- 2 tablespoons olive oil
- 1/2 cup red onion, diced
- 1 large red or orange bell pepper, diced
- 4 Roma tomatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon oregano
- 2 bay leaves
- 8 cups chicken broth
- Juice of 1 lemon or lime
- Salt to taste
- 1/3 cup chopped cilantro, plus more for garnish
- For the Albóndigas:
- 2 tablespoons olive oil
- 1/3 cup red onion, diced
- 1/3 poblano pepper, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, finely chopped
- 1 cup diced potatoes, cooked
- 1 cup diced carrots, cooked
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Pinch of pepper
- Salt to taste
- 1/4 cup chicken broth
- 1/4 cup chopped cilantro
- 2 large eggs, beaten
- makes 12 albóndigas
- You will also need:
- Olive oil for frying albóndigas
- Lemon or lime wedges for garnish
- Serrano or jalapeño, diced for garnish
- Avocado slices
- Warm corn tortillas
Preparation
Step 1
1. For soup base: In a large soup pot, preheat 2 tablespoons of olive oil to medium heat. Add the onions and bell pepper and cook for 3 to 5 minutes. Season lightly with salt and pepper. Add in the tomatoes and garlic, cook for another 5 minutes. Add in the remaining soup base ingredients. Bring to a boil, reduce heat and cook for 25 to 30 minutes. Taste for salt and keep warm on low.
2. While the soup is simmering prepare the albóndigas. In a pan, preheat 2 tablespoons of olive oil to medium heat. Add the onions, poblano and garlic, cook for 5 minutes. Add in the remaining ingredients, minus the eggs. Taste for seasoning and cook for a few minutes or until broth has cooked down. Remove from heat and let cool slightly.
3. Once cooled, add in the beaten eggs and mix just to combine. If it seems too dry, add more egg. In a skillet, preheat 1/8 cup olive oil to medium heat for a few minutes. Using a small scoop or larger spoon, add about 3 tablespoons of mixture to hot oil. Press down gently to form a thick patty. Let them cook for 1 to 2 minutes without disturbing, or they may fall apart. Turn over and cook for another minute or until golden brown. Once all albóndigas are done, ladle soup into bowls and add two albóndigas. Garnish with cilantro, lime, chile and avocados. Serve with warm corn tortillas. Yields 6 servings.
Notes: The albóndigas can be made with any cooked meat or cooked vegetables for variation. It was about 1 pound of cooked chicken for this recipe. As you cook the albóndigas, you may have to add more oil.