In Latin culture, albondigas means meatballs. Typically, albondigas are something that your grandmother makes. This easy to make recipe brings together flavors from Latin America and the United States from cilantro to California Avocado. Also, I use MSG seasoning or also called Umami seasoning win my famous soup. MSG seasoning, is a quick and easy way to deliver savory deliciousness to foods and added dimension to flavors. MSG has two-thirds less sodium than table salt and can enhance the flavors of your dishes while decreasing the need to salt.
Servings: 4 servings
Serving Size: 2 cups + 2 Albondigas (Meatballs)
Ingredients:
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
Directions:
For the meatballs
- 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
- In a medium sized pot, place the chicken broth and bring to a boil on medium high heat. Add the chicken and cook for 10 minutes.
- Add the bell pepper, onion, celery, carrots, cilantro, salt and black pepper. Cook for 5 minutes or until vegetables are tender.
- 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.
