Smart Mexican-Inspired Albondigas Soup
with Rice-Stuffed Chicken Meatballs and Cilantro
Chicken meatballs rolled with rice and fresh herbs are a game changer in this hearty yet light soup! Chipotle sauce lends a delicate heat and smokiness to our take on albondigas soup. Packed with veggies, this soup is just what you need on a chilly night.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
2 tbsp
Basmati Rice
7 g
Cilantro
200 g
Zucchini
28 g
Baby Spinach
1 unit
Garlic, cloves
1 tbsp
Chicken Stock Powder
(Contains Soy)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
113 g
Corn Kernels
170 g
Carrot
56 g
Yellow Onion
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 2 tbsp rice (dbl for 4 ppl) to a small bowl, then add enough hot water to cover by 1 inch. Set aside to soften, 8-10 min. Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or gate garlic. Finely chop cilantro.
Heat a large pot over medium heat.While the pot heats, drain rice.Add rice, chicken, half the garlic, half the cilantro, 1 tsp chipotle sauce and 1/4 tsp salt (dbl both for 4 ppl) to a medium bowl. (TIP: Save the remaining rice for another creation!) Season with pepper, then combine.
When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 3-4 min.Add remaining chipotle sauce and remaining garlic, then stir until fragrant, 30 sec.Stir in stock powder and 3 cups water (5 1/4 cups for 4 ppl). Bring to a gentle simmer over medium-high.
Once simmering, using 2 spoons, form, then gently drop meatball mixture into soup, 1 tbsp at a time. Do not stir. (NOTE: You should have 10 meatballs for 2 ppl, 20 for 4 ppl). Cover and bring soup to a boil. Once boiling, gently stir in corn and zucchini. Reduce heat to medium. Cover and cook, stirring occasionally, until meatballs are cooked through and rice is tender, 15-17 min.** (TIP: Cut a meatball in half to check for doneness.)
Add spinach, then season with salt and pepper, to taste. Stir until spinach wilts, 1 min.
Divide soup between bowls. Sprinkle remaining cilantro over top.
