Spice it Up
One of my favorite things my mom still makes for me when I visit her is her chicken albondiga soup. She makes beef and, most often, chicken, and I think the transitioning of the seasons makes us want to have soup. This is a pleaser for everyone.
I will be making a version of albondiga soup at The Carbondale Clay Center tonight for First Friday, so I hope you can stop by and taste it, then go home and get inspired.
1 pound ground chicken
1/2 cup brown rice, cooked
1 teaspoon cumin
1 tablespoon olive oil
3 medium carrots, peeled and sliced
3 garlic cloves, minced
1/2 small yellow onion, diced
2 celery stalks, sliced
1 tablespoon fresh ginger, minced
1 lime, zested and juiced
1 serrano pepper, chopped
8 cups vegetable stock
2 roma tomatoes
1 small zucchini, diced
1 cup cilantro
Combine chicken, brown rice, egg, cumin and a pinch of salt in a bowl.
Mix and form 1-inch balls. Set aside.
Combine olive oil, carrots, garlic, onion, celery, ginger, lime, serrano and a pinch of salt in an 8-quart pot, and saute over medium heat for 10 minutes.
Add vegetable stock, roma tomatoes and zucchini.
Simmer over low heat for 15 minutes.
Add chicken albondigas and cook over low heat for 10 more minutes.
Add cilantro (stems intact).
Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at email@example.com or 970-948-4096.
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