This Mexican albondigas soup breaks the humdrum of eating the same thing for lunch every day. Cumin spiced meatballs are bathed in a light and sweet broth, swimming with healthy and refreshing veggies. —jennskitchendiary
celery stalks, chopped
Mexican squashes, chopped
can of crushed tomatoes
garlic cloves, minced
garlic salt, to taste
seasoned salt, to taste
red pepper flake
green onion, finely chopped
cilantro, chopped for garnish
lime, sliced for garnish
In This Recipe
Heat a large pot with water. Place chicken thighs inside water and boil until you see a brownish foam ~7-10 minutes. Discard foam from the top. Add in carrots once water begins to boil and turn fire to medium low.
Prepare meatballs. Place ground beef, shallots, garlic, garlic salt, seasoned salt, red pepper flake, pepper, green onion, egg, and chipotle powder into a large mixing bowl. Use hands to mix together all ingredients for meatballs. Knead meatballs for 1 minute, lifting the mixture and using force to toss it back into the mixing bowl. Repeat at least 5 times until mixture begins to stick together.
Wet hands with water and begin forming meat mixture into meatballs 2 inches in diameter. Set aside.
Check broth. Remove chicken thighs from stew and set aside for later use. Add in celery, onion, Mexican squash, crushed tomatoes, bay leaves, garlic salt, and seasoned salt into the soup.
Drop meatballs into the soup and allow to cook until their color turns from pink to light brown ~10-15 minutes.
Once meatballs are cooked through and vegetables are tender, taste for seasoning and add salt, seasoned salt, pepper, and/or garlic salt to taste.
Spoon into individual bowls and garnish with chopped cilantro and a squeeze of lime juice if desired.