This is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter.
Calories: 201 kcal
2 tbsp olive oil separated
2 large chicken breasts cubed into bite-size chunks
1 medium onion, finely diced
2 large celery stalks, diced
4 garlic cloves, minced
4 cups chicken broth
Zest of one lemon
½ tsp salt
¼ tsp fresh cracked black pepper
1 bay leaf
1 large egg *see note
Juice of one lemon
Salt and pepper to taste
Fresh parsley, to garnish (optional)
1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot".
2. Add 1 tbsp olive oil then add the cubed chicken and saute until chicken is browned. Remove and set aside.
3. Add the other tbsp olive oil and add the onions and celery and saute for 2 minutes. Add the garlic and saute 1 minute longer.
4. Add the chicken back in and then add chicken broth, lemon zest, salt, pepper, and bay leaf. Press "cancel" on Instant Pot and turn off saute mode.
5. Cover and close the lid and make sure the vent on the lid is set to "sealing" position.
6. Select "manual" and set to 20 minutes.
7. Once time is up let the pressure come down naturally for 3 minutes and then carefully use the quick release method (QRM) to release any remaining pressure.
8. Whisk the egg in a medium bowl and then add the lemon juice and whisk until combined. Slowly pour ½ cup of broth into the egg and lemon mixture, mixing continuously.
9. Pour the egg mixture into the soup while stirring constantly.
10. Top with chopped parsley for serving. Or put it over brown rice and make it a meal.
*I use greek yogurt instead of the egg to make it richer.
*You can use two eggs if you would like a creamier/richer soup.
Albondigas Soup (Mexican Meatball Soup)
Serves 6-8 (made enough for 10 adults plus left overs)
Albóndigas is a thick Mexican meatball soup.
Use spearmint or Mexican yerba buena for the mint in this soup (I used mint).
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 quarts chicken stock or beef stock
• 1 quart water
• 1/2 cup tomato sauce
• 1/2 lb green beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
For the meat balls
• 1/3 cup raw white rice (I’ve also used a cup of leftover brown rice- comes out great because brown rice holds it’s shape.)
• 1 lb ground beef-I used bison, you can try turkey/ground chicken for a different flavor!
• 1/4 cup (loosely packed) chopped fresh spearmint leaves (mint works)
• 1/4 cup (loosely packed) chopped parsley
• 1 raw egg
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• A dash of cayenne (optional)
• 1 1/2 cup frozen or fresh peas
• 1 tsp dried oregano, crumbled, or 1 tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro
1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans. Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. I did this all in my instant pot on the sauce setting, and have used celery, snap peas, and corn.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
3 Add meatballs to soup, let simmer, add peas. Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Put-on heat pressure for 15 minutes and it didn’t overdo the veggies.
4. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste. Garnish with chopped fresh cilantro.
If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea.
You can vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn.
My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup.
from Simply Recipes ~ https://www.simplyrecipes.com/recipes/albondigas_soup/
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