Mexican Herbed Chicken Albondigas Soup

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Ingredients

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

Directions

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.
Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spiced. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low ansd until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.
Garnish with avocado and cotija cheese.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Albondigas Tradicional (Traditional Moorish Meatballs)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 8

INGREDIENTS

For Meatballs:

8 oz ground pork
8 oz ground beef
4 cloves garlic, chopped fine
1 cup breadcrumbs
2 teaspoon coriander seeds (freshly ground)
2 teaspoon freshly ground nutmeg
1 teaspoon cumin seeds (freshly toasted and ground)
Pinch of ground cinnamon
1 egg
¼ cup fresh flat leaf parsley, chopped fine
Salt and pepper
2 tablespoons olive oil

For Spicy Tomato Sauce:

1 medium yellow onion, chopped fine
3 cloves garlic, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
½ cup white wine
1 tablespoon tomato paste
2 cups (15 oz can) crushed tomatoes
½ cup chicken stock
1 teaspoon cayenne pepper

PREPARATION

In a large mixing bowl combine pork, beef, breadcrumbs, garlic, parsley, spices, egg and salt and pepper. Mix thoroughly by hand until the mixture is smooth. Cover and refrigerate for about 30 minutes.
Turn mixture into small 1-inch balls. Heat a large sauté pan with olive oil on medium high heat and cook the meatballs, rolling until all sides are golden brown, drain on paper towel. Add the onions and garlic and sauté until translucent about 5 minutes. Add parsley and white wine and reduce liquid a little. Add tomato paste and mix well, add the crushed tomatoes, stock and cayenne and mix well. Add meatballs back into the pan and cook for another 10 minutes on medium low heat. The sauce should get thick. Serve warm.

Albondigas Tradicional (Traditional Moorish Meatballs)

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon cracked pepper
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices, season with salt and pepper. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

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