|Note the knife scrape-marks I implemented on the chipotles |
(2nd from top left) to make this photo more pretty.
I am SUCH a perfectionist.
Also, this soup felt (and was) healthy. I spent the weekend at a bachelorette party, and let me tell you, "healthfulness" was not part of the festivities. We mainly consumed nacho chips, regular chips, about 11 different kinds of dips, and probably 8 pounds of cheese. Whatevs, we had a salad at one point. Don't judge.
If you had time, you could do up the meatballs beforehand (even the day before), and then putting the soup together would be a total breeze. As it stood I kinda puttered around doing different parts throughout the day. Because I obviously have nothing but time.
Chicken Albondigas Soup
This recipe is from an ahmaaazing cookbook that I routinely leave open on my counter for browsing purposes. And see, I stumbled upon this and happened to have ground chicken! Fate. It's the Food and Wine Magazine's 2001 Cookbook.
|Foreground: meatballs. |
Background: Inspirational material.
5 green onions, sliced finely
3 cloves of garlic, minced
about half a red pepper, diced (you could use yellow or red pepper, but can I say don't use green? Green peppers are gross.)
Half a jalapeno pepper, diced (leave in the seeds and ribs if you like heat)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound of ground chicken, or turkey (just your average package of ground meat is the size I used - I can't be bothered to go back to the package to check exactly how much meat it was, but let's say a pound? yeah?)
1 cup of cooked rice (if you didn't have cooked rice, I say go ahead and use bread crumbs as you would in a normal, non-Albondigas style meatball. I cooked rice special for this - see above re 'nothing but time' - but I get that that might not be doable)
1 egg white
A good handful of chopped cilantro
2 canned chipotle chilis in adobo sauce, minced (get a can of these puppies, you won't regret it - also, they keep for a long time in a good tupperware in the fridge once you've opened them)
Salt and pepper
1 can of corn (the recipe called for 1/2 a cup, but I wish I had put more corn in, so use the whole can - and don't be like me - I have some weird love for eating corn right out of the can and ate too much of it)
A handful of chopped tomatoes
4 cups of chicken stock
Lime wedges, for serving
|I know this is a bowl of raw ground|
chicken but I was kind of into this photo.
Once your m-balls are ready, bring your chicken stock to boil in a big soup pot. Add in the corn kernels and chopped tomato, simmer those for a few minutes, and then plop in the meatballs. Keep the heat at medium, and let it go for about ten minutes or so. Check a meatball if you're unsure of doneness, but it really doesn't take long. Serve in big bowls with a squirt of lime juice and some more chopped cilantro.
|So on-theme with the limes, eh? You think this stuff just happens?|
Also note how "brilliantly" the meatballs stayed together.