For the Albondigas
4 Organic Chicken Breast, Boneless & Skinless
1 Slice of Sandwich Bread (use whole wheat to make clean)
1/3 Red Bell Pepper
4 Garlic Cloves
1/2 Teaspoon Oregano
1/2 Teaspoon Cumin
1 Goya Seasoning Packet (omit to make clean)
1 Teaspoon Sea Salt (for clean recipe) or 1 Tablespoon Powdered Tomato Chicken Bouillon for regular recipe
1/2 Cup Rice (omit to make clean)
2 Containers of No Salt Veggie or Chicken Broth (for Clean Eats)
2 Containers of Regular Veggie or Chicken Broth (for Regular Recipe)
Before you get started on the meatballs pour the 2 containers of broth in a large pan and bring to a boil... then reduce heat to medium...
First pulse the bread, onion, carrots, bell pepper, cilantro, and garlic... until well combined.
Take out and place in a bowl.
Put the 4 chicken breast in processor and pulse until ground...
In a large bowl combine the veggie mixture, ground chicken, rice and herbs.
This is what Goya Packets I use... you can find them in most Latin Markets and some large supermarkets.
Using a medium cookie scoop make the meatballs...
Gently place the meatballs in the hot broth and set timer for 30 minutes...
This is what they should look like when cooked...
Add the following:
8-10 Carrots, peeled and cut into small pieces
3-4 Celery Stalks, cut into small pieces
1-2 Potatoes or 1-2 Sweet Potatoes, peeled and cut into small cubes
1 Whole Onion, sliced thinly
2 Tablespoons of Powdered Tomato Bouillon (omit for clean eats)
Simmer for about 10 more minutes...
My kids devoured this soup!!!