Sopa Albondigas del Pollo
2 cooked chicken breasts from any recipe, deboned & chopped
2 tablespoons sweet red pepper, chopped
1 tablespoon green bell pepper, chopped
2 cloves Italian garlic, chopped
1 tablespoon onion powder
2 tablespoons pasilla chile powder
1/2 teaspoon morita or chipotle chile powder
1 tablespoon cumin
1 egg
Salt and pepper to taste
2 tablespoons unseasoned bread crumbs
2 tablespoons coarse corn meal
Place all ingredients, except bread crumbs and corn meal, in a food processor or blender and pulse until turned to a paste. Place the resulting “product” into a bowl, then add bread crumbs and corn meal. Mix thoroughly and set aside.
4 cups defatted, unseasoned chicken stock
1 large white onion, halved and sliced thin
2 large ripe tomatoes, chopped
2 stalks celery, chopped into 1/4 inch pieces
In a large pot, bring stock, onion, celery and tomatoes to a simmer for 20 minutes until tomatoes begin to break into bits.
With chicken mixture, form 1-inch spheres. Place each aside when formed, then when all are prepared, carefully drop them into the simmering stock. Taste stock for seasoning after 15 minutes and adjust with salt and pepper. Soup is finished after 5 minutes more.
Richard Jehn
