Chicken Albondiga Soup

Name: Chicken Albondiga Soup Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 7
Ingredients: 5 carrot Carrots cooked; 4 medium (2-1/4 to 3-1/4 dia.) Potato raw; 3 stalks Celery cooked; 907.2 gram(s) Chicken - Extra Lean Ground chicken; 7 tsp Better Than Boullion Chicken (by J_BASS83); 7 cup (8 fl oz) Water tap; 3 tbsp chopped Onions raw (Finely diced); 2 Tbsp Extra Virgin Olive Oil; 1 large egg

Minutes to Prepare: 25
Minutes to Cook: 25

Number of Servings: 7

Ingredients

5 carrot Carrots, cooked 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3 stalks Celery, cooked 907.2 gram(s) Chicken - Extra Lean Ground chicken 7 tsp Better Than Boullion Chicken (by J_BASS83) 7 cup (8 fl oz) Water, tap 3 tbsp chopped Onions, raw (Finely diced)2 Tbsp Extra Virgin Olive Oil1 large egg

Directions

Add 2 Tbsp. of olive oil to your soup pot over medium heat. Chop up all vegetables. Saut� for 5-7 mins. Add in 7 cups of water. Once it comes to a boil, add in your bouillon. In a medium mixing bowl add your ground chicken, finely chopped onion, and the egg along with salt to taste. Combine mixture with your hands if possible. Make as many albondigas (chicken balls) as you're able to make with 2 lbs of chicken. Add them into the pot and return to a boil. Cover and simmer for 20-25 minutes. Enjoy with chips and homemade salsa.

Serving Size: Makes seven 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user PINKPAN.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving