Chicken Albondigas Soup (phase 1-4) serves 2
1 lb ground chicken breast
2 cups mushrooms finely chopped
1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped
4 garlic cloves
2 tsp powdered annatto
1 tbsp olive oil
5 egg whites
1/2 cup cilantro, finely chopped
1/4 cup mint leaves, finely chopped
1/2 tsp grated orange rind
Cilantro and mint leaves for garnish
4 cups low fat chicken broth
For the Chicken Meatballs: Place bell pepper, mushrooms and garlic in bowl of food processor and pulse until mixture is a fine paste. Gently heat olive oil in large skillet over medium heat. Add bell pepper mixture and annatto and cook, stirring occasionally, until any liquid has evaporated, 5 to 7 minutes. Transfer to large bowl.
Add egg whites, 1 teaspoon sea salt, 2 cups strained broth, cilantro, mint, grated orange rind, and the chicken. Stir until thoroughly combined. Shape meat into 1 1/2-inch balls and add to simmering broth. Cook until meatballs float to surface, 6 to 8 minutes. Divide meatballs among bowls and ladle broth over. Serve, garnished with cilantro and mint.