Chicken Albondigas Soup (phase 1-4) serves 2

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.

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