Sopa de Albóndigas de Pollo (Chicken Meatball Soup) | Serious Eats : Recipes

Ingredients

• Cilantro and mint leaves for garnish
• 2 tablespoons sour orange juice (see notes above)
• ¼ cup mint leaves, finely chopped
• ½ cup culantro, finely chopped (see notes above)
• 2 cups corn masa mix, such as Maseca
• 3 tablespoons unsalted butter
• 2 teaspoons achiote paste or powdered annato
• + 15 more ingredients
• • 4 garlic cloves
  • ½ medium green bell pepper, stemmed, seeded, and coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • For the Chicken Meatballs
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon salt
  • 3 quarts water
  • ¼ cup packed mint leaves
  • ½ cup packed culantro (see notes above)
  • 1 sour orange, split in half (see notes above)
  • 5 garlic cloves, peeled and smashed
  • 1 medium green bell pepper, stemmed, seeded, and quartered
  • 1 medium yellow onion, peeled and quartered
  • 1 (4-pound) chicken, rinsed and cut into 8 pieces
  • For the Chicken

1 For the Chicken: Place chicken in Dutch oven or large soup pot. Add onion, pepper, garlic, sour orange, culantro, mint, water, salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until chicken is cooked through, about...

View full recipe at SpringPad