Name: Albondigas de Pollo (Chicken Meatball Soup)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: Gold Potato; . Baby Carrots; Kitchen Basics Chicken Bone Broth; Mazola Corn Oil; Hunt's Tomato Sauce; Cheez-It Cheesy Baked Snacks, Puffed Snack Crackers, Kids Snacks, Double Cheese; Elephant Garlic; Organic Onion; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; Simply Organic Oregano; Tamanishiki Rice, Super Premium, Short Grain; Mint; Smart Chicken Chicken, Ground; Pete and Gerry's Organic Free Range Large Eggs

For the Meatballs:

In a large bowl, add the chicken, mint, rice, oregano, salt, pepper, onion, garlic, and eggs.

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Mix until well combined.
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Form meatballs. About the 1” to 1 ½" in diameter.

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Repeat until you no longer have meat.
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If the meatballs are not coming together, add some breadcrumbs or crushed saltine crackers until they do.

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Place in the fridge until ready to use.
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For the Tomato Sauce:

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Heat the oil in a large stock pot.
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Add the onion and garlic. Cook for 1 minute.

Then add the tomato sauce. Cook for 2 minutes.

Making the Soup:

Gently and carefully add the meatballs to the pot, one-by-one.

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Add the chicken broth. Stir gently.
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Cook for 5 minutes.
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Add the carrots and potatoes, if using.

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Stir gently to combine.
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Cover and let cook for 25 minutes.
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Serve with lime and enjoy.
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Albondigas de Pollo

Serves 6

25 mins prep

45 mins cook

70 mins total

What you need

For the Meatballs:

For the Sauce:

Optional Vegetables:

How to make

For the Meatballs:

For the Tomato Sauce:

Making the Soup: