How to Make my Famous Chicken Albondigas Soup


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Added by Admin in Philippines food


​Servings: 4 servings​Serving Size: 2 cup + 2 Albondigas (Meatballs)


For the meatballs
1 pound ground chicken
¾ cup cooked brown rice (¼ cup dry)
¼ cup red onion, diced
¼ cup green pepper, diced
½ teaspoon sea salt
¼ teaspoon black pepper

For the soup:
8 cups low sodium chicken broth
½ green bell pepper, sliced
½ red onion, sliced
3 celery stalks, sliced
1 cup carrots, sliced
½ cup cilantro, chopped
½ teaspoon sea salt
1 teaspoon Ajiniomoto (MSG seasoning)
½ teaspoon black pepper
1 1/3 ripe, California Avocado, sliced

For the meatballs
1. In a medium bowl, add the ground chicken, rice, onion, diced bell pepper, salt, and black pepper. Mix thoroughly and shape into 8 2 ¼-ounce meatballs, measuring a 2-inch diameter.

For the Soup
2. In a medium sized pot, place the chicken broth and bring to a boil on medium high heat. Add the meatballs and cook for 10 minutes.
3. Add the bell pepper, onion, celery, carrots, cilantro, salt and black pepper. Cook for 5 minutes or until vegetables are tender.
4. Serve soup with avocado on top.

Note: In Latin culture, we squeeze lime juice on everything to bring out the flavors. This soup goes well with a squeeze or two. Give it a try.

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