Democracy Dies in Darkness
------Advertisement-----
No ratings yet
------Advertisement-----
Start Cooking
Cooked rice does double duty here, as a grain in this vegetable-packed broth and as a binder for the meatballs made from ground chicken. The addition of cubed avocado adds a silkiness and body to each spoonful.
For best results, use a non-cloudy, good-quality chicken broth. Chayote squash lends sweetness to the soup, but feel free to omit it if you can’t track it down.
Storage: Refrigerate, without garnishes, for up to 4 days.
Where to buy: Chayote squash can be found at Latin markets and well-stocked supermarkets.
Ingredients
Servings: 4
- 5 cups low-sodium chicken broth, preferably homemade
- 6 to 8 baby-cut carrots, diced small
- 1 (9-ounce) chayote squash (optional; see headnote), peeled and diced small
- 1 small fennel bulb, cored and diced
- 1/2 medium yellow onion (4 ounces total), diced small
- 1 (1/2-inch) piece fresh ginger, peeled and cut into thirds
- 1 medium clove garlic
- 1 1/2 teaspoons dried oregano, divided
- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon sweet paprika
- 8 ounces ground chicken
- 1/3 cup finely chopped fresh cilantro, divided
- 1/4 teaspoon ground white pepper
- 1/2 cup cooked long-grain rice, divided
- Flesh of 1 ripe avocado, diced small
- 1 lime, thinly sliced
- 1 to 2 Thai or serrano chile peppers (optional), seeded and minced
Directions
-
Step 1
In a large saucepan over medium-high heat, combine the broth, carrots, squash, if using, fennel, onion, ginger and garlic and bring to a lively simmer.
-
Step 2
Add 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt and the paprika and stir to combine. Reduce the heat to medium-low, cover and cook until the vegetables are crisp-tender, 5 to 7 minutes.
-
Step 3
Meanwhile, in a medium bowl, mix together the ground chicken, 1 tablespoon of the cilantro, the remaining 1 teaspoon of oregano and 1/4 teaspoon of salt, and the white pepper until well combined. Add 2 tablespoons of the cooked rice and mix well again.
-
Step 4
Uncover the soup and increase the heat to medium. Use a small disher #60 (scoop) or 1-tablespoon measure to form the chicken mixture into about 16 balls that are slightly smaller than walnuts. Drop the meatballs into the broth as you work. Cover, reduce the heat to low and cook until the meatballs are cooked through, 5 to 6 minutes.
-
Step 5
Uncover the soup and discard the ginger slices. Add the remaining rice and stir to combine. Cook uncovered for 5 minutes, then add the avocado. Cook to warm through, about 1 minute, then remove from the heat.
-
Step 6
Divide among individual bowls and garnish with the lime slices, the remaining cilantro and the minced chiles, if desired. Serve hot.
