Dice the calabacita, carrot, tomatillo, tomato, onion, parsley, and mint very small (this will be added to the albondiga).
Cut the remaining calabacita, carrot, red potatoes, and onion a little bigger (this will be going into the soup).
Mix the diced veggies with the ground chicken, egg, rice, salt, and accent.
Add pot onto stove with cooking oil. Add big veggies to the pot so they can soften (not too long).
Blend chipotle, water, and tomato sauce in blender until liquefied.
Add this to the pot and add more water.
Leave this all to cook until the veggies soften (this is why it is good not to make the pieces so big).
Make balls out of the ground chicken mixture.
Plop these balls into the soup.
Cover and let cook. This should take about 1/2 an hour to cook completely.
You can tell when this is done when the rice inside of the albondiga is cooked completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3581g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 370 (16%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 390.1mg||120 %|
|Sodium 3739.9mg||129 %|
|Potassium 12623.4mg||332 %|
|Total Carbohydrate 377.4g||111 %|
|Dietary Fiber 57.1g||229 %|
|Sugars, other 320.2g|
|Protein 125.7g||180 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2318
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