Mexican Chicken Meatball Soup

Yield: 3-4 servings
Time: Active: 30 minutes   Inactive: 1 hr

Ingredients:
Meatballs:
250 grams (8oz) ground chicken breast
1/3 cup cooked short grain rice
1 egg
¼ cup of bread crumbs
1 tablespoon of cilantro, minced
1 tablespoon of mint, minced
½ teaspoon ground cumin
¼ teaspoon cayenne powder
¼ teaspoon salt
¼ teaspoon pepper
Soup:
1 tablespoon olive oil
½ cup red onion, diced
1 tablespoon garlic, minced
¼ cup celery stocks, diced
4 cups low-sodium chicken stock
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ cup cilantro, chopped
¼ teaspoon cayenne powder
1 cup tomatoes, diced
Salt and pepper to taste
Lime wedges for serving (optional)

Note:

• Step 1 and Step 2 can be done ahead of time.

Method:

1. Place all the meatball ingredients in a large bowl. Use your hands to gently mix everything together. Make small golf-ball sized meatballs and place them on a plate. Cover and refrigerate for at least 30 minutes. Once the meatballs harden
2. Heat 1 tablespoon of oil in a large soup pot, on medium heat. To this add the chopped red onions, garlic and celery. Cook till the onion is translucent.
3. Add the chicken stock, cumin, oregano, cilantro, cayenne, tomatoes, salt and pepper and bring everything to a boil. Once it has reached a boil, reduce the heat to low, cover and cook for 20 minutes.
4. Take the meatballs out of the fridge 15 minutes before you plan to add them to the soup to cook to bring them to room temperature.
5. Bring the soup back to a boil and slowly add in the meatballs (be gentle with them so they don’t break apart). Add in the meatballs, reduce the heat and cover and simmer for 15 minutes or until the meatballs are fully cooked through.
6. Divide the soup and meatballs between bowls and serve warm with lemon wedges.