Chicken Meatball Soup
(recipe, Michael J. Rosen)
This recipe comes from Mary Sue Milliken, a chef, restaurant owner, cookbook writer, and Food Network host.
- 3 garlic cloves, minced
- 1 bunch fresh cilantro, leaves chopped, stems discarded
- 1 Tbsp. salt
- 1½ tsp. freshly cracked black pepper
- 1 lb. ground chicken, preferably dark meat
- 1 large egg, beaten
- ⅔ cup fresh breadcrumbs
- ⅓ cup vegetable oil
- 1 large onion, diced
- 4 medium carrots, diced
- ¼ head green cabbage
- 1 to 2 jalapeño peppers, stemmed, seeded, and julienned
- 3 medium plum tomatoes, cored, seeded, and diced
- 10 cups chicken stock
- 1½ cups cooked rice or small pasta such as orzo (optional)
- 3 Tbsp. white vinegar
- Combine the garlic, cilantro, 1 tsp. each salt and pepper, chicken, and egg in a mixing bowl. Stir in the breadcrumbs.
- Roll the meat mixture between your palms into walnut-size balls. Place them on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Heat 2 Tbsp. of the vegetable oil in a large stockpot over high heat. Add the onion, carrots, 2 tsp. of salt, and the ½ tsp. of pepper. Sauté for about 3 minutes. Add the cabbage, jalapeños, and tomatoes and cook, stirring frequently, until the vegetables are soft, about 3 minutes. Pour in the chicken stock and bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
- Heat the remaining oil in a medium skillet over medium heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking. Brown the meatballs on all sides and transfer them with a slotted spoon to paper towels to drain.
- Add the cooked meatballs to the simmering soup and cook for an additional 5 to 10 minutes. For a heartier version, add the rice or pasta if desired. Stir in the vinegar.