In a medium bowl, add the ground chicken, rice, onion, diced bell pepper, salt, and black pepper. Mix thoroughly and shape into 8 2 ¼-ounce meatballs, measuring a 2-inch diameter.
In a medium sized pot, place the chicken broth and bring to a boil on medium high heat. Add the chicken meatballs and cook for 10 minutes.
Add the bell pepper, onion, celery, carrots, cilantro, salt and black pepper. Cook for 5 minutes or until vegetables are tender.
Place on top of each serving 1/3 of the avocado.
Notes
Note: In Latin culture, we squeeze lime juice on almost everything to bring out the flavors. This soup goes well with a squeeze or two. Give it a try.
Nutrition Facts
Chicken Albondigas Soup
Amount Per Serving (2 )
Calories 390Calories from Fat 171
% Daily Value*
Fat 19g29%
Sodium 490mg20%
Carbohydrates 26g9%
Fiber 6g24%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.