Ingredients
1 lb ground chicken breast
1/2 cup white rice (uncooked)
1 egg
1/4 cup flour
Small bunch spearmint (hierba Buena)
2 tablespoon diced onion
1/2 diced tomato
1/2 tbsp Knorr chicken bouillon
1 tsp garlic powder
For the Caldo
2 tomatoes
1/4 of an onion
Water about 6-8 cups
Tbsp knorr consume con tomate
Tsp cumin
Tsp garlic powder
2 carrots chopped
2 zucchini chopped
2 corns cut in 2 or 3 pieces
Instructions
Place ground chicken in a large bowl add in the rice, onion, tomato, mint, and consume combine well then add in the egg and flour this will help bind them so they don’t fall apart while cooking. Form the albondigas grabbing a handful of the mix and making a ball, set aside.
Blend the tomatoes and onion and pour onto a pot heated with a bit of oil.
Cook down a bit and add the consumed cumin garlic powder and water.
Let the broth come to a boil then add in the albondigas cook for about 15 minutes before adding in the vegetables.
You will let simmer for about 25-30 minutes after until the rice on the albondigas is soft.
Add in your carrots or any other hard vegetable first I add in the squash and corn for the last 10 minutes of cooking.
Enjoy !!
