Hugo’s Chicken Albóndiga Soup

This is a healthier version of the Mexican classic. This recipe uses lean chicken instead of beef.

Ingredients

Serves 4

61⁄2 cups of water

2 pounds ground chicken

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon ground sage

1⁄4 teaspoon ground cumin

1 teaspoon ground turmeric

1⁄2 cup shredded carrots

1 cup Resistant Starch Brown Rice (see recipe in Chapter 11)

1 cup peeled and chopped carrots

1 cup chopped celery

1⁄2 bunch fresh cilantro springs

1. Bring water to a boil over medium heat.
2. While waiting for the water to boil, combine the chicken, spices, shredded carrots, and brown rice in a medium bowl. Mix well using your hands.
3. Make small 2" balls and add them directly to the water.
4. Add the chopped carrots and celery.
5. Cook for about 35 minutes, until the chicken balls are fully cooked.
6. Add more salt and pepper to taste if desired.
7. Add the cilantro sprigs to the soup, and turn off the heat. Your soup is now ready to be served.