Albóndigas -

Albóndigas

A traditional Mexican soup of meatballs in a tomato broth, made with chicken rather than beef.

Ingredients

½ pound (230 g) skinned and boned chicken, ground
¼ onion, chopped
1 egg white
¼ cup (22 g) quick-cooking rice
4 cups (1 liter) low-sodium chicken broth
6 cups (1.5 liters) water
¼ cup (60 ml) low-sodium tomato sauce
2 roasted green chiles, peeled, seeded and chopped
1 fresh tomato, chopped
1 carrot, julienned
2 green onions, cut into 2-inch (5-cm) lengths
¼ teaspoon dried leaf oregano
⅓ cup (55 g) frozen corn kernels
2 tablespoons chopped fresh cilantro

Details

Serves: 10

Method

In a small bowl, combine chicken, onion, egg white and rice. Using about 1 tablespoon for each, form mixture into 1-inch (2.5-cm) balls. Set aside. In a 5½-quart (5.5-liter) nonstick Dutch oven, combine broth, water, tomato sauce, chiles, tomato, carrot, green onions, oregano and corn. Bring mixture to a boil. Add meatballs, reduce heat, and simmer about 30 minutes. Add cilantro and cook 5 minutes more. Serve hot.

Each serving contains:- Cal.69, Cal. from Fat 15, Protein 7g, Carb.7g, Total Fiber 1g, Total Fat 2g, Sat. Fat 1g, Chol.15mg, Sodium 53mg

Related food category:

• Soup