Smart Mexican-Inspired Albondigas Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Mexican-Inspired Albondigas Soup

Smart Mexican-Inspired Albondigas Soup

with Rice-Stuffed Chicken Meatballs and Cilantro

Chicken meatballs rolled with rice and fresh herbs are a game changer in this hearty yet light soup! Chipotle sauce lends a delicate heat and smokiness to this take on albondigas soup.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.

Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Chicken

2 tbsp

Basmati Rice

7 g


1 g


28 g

Baby Spinach

1 unit

Garlic, cloves

1 tbsp

Chicken Stock Powder

(Contains Soy)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

113 g

Corn Kernels

1 g


1 g

Yellow Onion

Not included in your delivery

1 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories500 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate48 g
Sugar17 g
Dietary Fiber6 g
Protein28 g
Cholesterol108 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Pot
Medium Bowl
Measuring Cups



Before starting, wash and dry all produce. Add 2 tbsp (4 tbsp) rice to a small bowl, then add enough hot water to cover by 1 inch. Set aside to soften, 8-10 min. Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or gate garlic.Finely chop cilantro.

Make meatball mixture

Heat a large pot over medium heat.Meanwhile, drain rice.Add soaked rice, chicken, half the garlic, half the cilantro, 1 tsp (2 tsp) chipotle sauce and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.

Start soup

When the pot is hot, add 1 tbsp (2 tbsp) oil, then carrots and onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 3-4 min.Add remaining chipotle sauce and remaining garlic, then stir until fragrant, 30 sec.Stir in stock powder, 2 tbsp (4 tbsp) dried rice and 3 cups (5 1/4 cups) water.Bring to a gentle simmer over medium-high.

Cook meatballs

Once simmering, using 2 spoons, form, then gently drop meatball mixture into soup, 1 tbsp at a time. Do not stir. (NOTE: You should have 10 meatballs for 2 ppl and 20 for 4 ppl). Cover and bring soup to a boil.Once boiling, gently stir in corn and zucchini. Reduce heat to medium. Cover and cook, stirring occasionally, until meatballs are cooked through and rice is tender, 15-17 min.** (TIP: Cut a meatball in half to check for doneness.)

Finish soup

Add spinach, then season with salt and pepper, to taste. Stir until spinach wilts, 1 min.

Finish and serve

Divide albondigas soup between bowls. Sprinkle remaining cilantro over top.