Mexican Chicken Meatball Enchilada Soup - 4/1/11

An easy soup to prepare even on a weeknight.  Especially after a miserable, rainy, stormy, headache-inducing weekday.  Like today.

1 pound ground chicken (not all white meat)
1 egg
1/2 cup seasoned bread crumbs
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon McCormick's Montreal Chicken Seasoning
1/2 teaspoon cumin
1 tablespoon dried cilantro leaves
2 tablespoons grated Pecorino Romano cheese

1-32 oz. carton chicken broth
1-32 oz. carton chicken stock
2-10 oz. cans mild green chile enchilada sauce
1 cup diced fresh tomato
1 large onion, diced
1 large carrot, chopped
1 celery stalk, with leaves, chopped

In a medium pot, bring the chicken broth to a steady simmer.  Combine the first 10 ingredients and make very small meatballs, not more than an inch across.  Place the meatballs into the simmering broth and poach gently.  When they are all poached - there should be no more pink color showing - add the enchilada sauce, and the tomato, and turn off the heat.

In a large pot, heat a small amount of corn oil, and add the onion, carrot, and celery.  Season with a little salt, pepper, granulated garlic, and a pinch of sugar, and saute' until the onions are just beginning to color.  Add the chicken stock and bring up the heat.  Then very carefully transfer the meatballs and cooking liquid from the medium pot into the large pot, and bring to a simmer. Adjust the seasoning.  I used salt, pepper, garlic, a small amount of cumin, and a sprinkle of the cilantro leaves.  Cook the soup partially covered for about 15 more minutes. 

There is a small amount of heat from the 'mild' enchilada sauce. I recommend that you stir in a spoon of sour cream into your soup bowl, and garnish with tortilla strips.  This soup is both light and filling.  Please enjoy.

Serves 8-10

Cook like there's nobody watching, and eat like it's heaven on earth.