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Chicken Albondigas Soup


Featured in the April 2006 Showtime Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

25 minutes


8 servings


1  pound  Ground chicken or turkey

1  container (12 oz.)  H-E-B H-E-B Ready, Fresh, Go!® pico de gallo mild or hot

2  tablespoons  Hill Country Fare Canola Oil

1  cup  Hill Country Fare long grain rice

2  cubes  H-E-B chicken tomato bouillon

1  bag (16 oz.)  H-E-B green bean stir-fry blend


Combine the ground chicken or turkey and Pico de Gallo in a large mixing bowl. Season the mixture to taste with salt and pepper. Form the ground chicken mixture into balls 1 1/2 – inches in diameter.

Heat a skillet over high heat for 2 minutes. Add the oil and pan-fry the meat balls on all sides until golden brown (about 5 minutes). Remove from the skillet and place on paper towels to drain. Using the same skillet and oil, add the rice and stir fry for 2 minutes.

Combine the fried rice, 10 cups of WATER and the chicken tomato bouillon cubes and bring the mixture to a boil over high heat. Reduce the heat to low and add the browned meat balls and cook for 20 minutes. Add the H-E-B Green Bean Blend and cook for 5 more minutes. Season the soupto taste with salt and pepper
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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