Albondiga Soup

Ingredients:

Meatballs:

-1lb- 2 packs Ground Chicken Breast (I like the Foster Farms brand)

-2 garlic cloves (minced)

-2 eggs

-3/4 of a white onion (diced)

-Corn Masa (handful to combine the meatballs together)

-2 Handful of dry or fresh Mint or Spearmint (minced well)

Season with Garlic Salt and Pepper

Sofrito:

-3 Roma Tomatoes (ruff chop)

-1/4 white onion (ruff chop)

-3 garlic cloves (minced)

-3 Serrano chile (make a slight cut on top but keep whole)

Season with Tomato Knorr Chicken Bouillon (2 spoon fulls)

Veggies:

-4 zucchini (dice in bigger chunks)

-4 red potatoes (dice in bigger chunks)

-4 carrots (dice in bigger chunks)

1 cup of Jasmin Rice

Directions:

1. In a pot add in water (a little over half your pot full) and season with salt. Bring to a boil.

2. In a bowl add in all your ingredients for your albondigas/meatballs mix together well with your hand.

3. Once your water comes to a boil start adding in your albondigas/meatballs to the water they shouldn't be to big. They should fit in the middle of your palm. They will start floating up after a 1min or 2min.

4. In a pan add a little bit of olive oil or vegetable oil and sauté all of your ingredients for your sofrito. Put a lid on the pan so everything softens up. Add all your sofrito to the pot of Soup.

5. Add in all your diced veggies. I add in red potatoes and carrots first since they take longer to cook then wait like 5 min and add in the zucchini.

6. Add in 1 cup of jasmin rice and stir everything together. Simmer on low for about 25 Min until rice is fully cooked.

7. Taste the broth and make sure it has enough seasoning or add salt if it needs some.

ENJOY!!

Creative Lizzy