This is a great Mexican soup that is quick, easy and filling. Albóndiga means “meatball” in Spanish and is pronounced ‘all-BONE-dee-gah.’
- 3 cans chicken stock
- 1/4 cup uncooked rice
- 2 4oz cans of chopped green chili (I like the Hatch® brand of green chili)
- Frozen pre-cooked packaged meatballs
- 1 clove garlic, chopped
Simmer chicken stock, rice and garlic until the rice is almost fully cooked. Add the 2 cans of chopped green chili and as many frozen, pre-cooked meatballs as you would like. (We always use Armour® brand meatballs.) This soup also tastes great with leftover cooked chicken or turkey instead of the meatballs. Simmer until the meatballs are heated through.
(This is the recipe The Queen Mother takes for her first dinner in camp!)