Meatballs

• 16 oz. ground chicken
•  2 eggs
•  2 oz. skim milk
• 1 cup unseasoned bread crumbs
• 1 oz. poultry seasoning
• 2 oz. onion powder
• 2 oz. garlic powder
• 2 oz. chopped green onion
• 1 oz. chopped cilantro

Garnish

• 2 avocados, diced
•  8 corn tortillas, unsalted – baked and crumbled
• 8 oz. chopped green onions
• 2 oz. chopped cilantro

 

Soup

• 1 onion, minced
• 3 cloves garlic, chopped
• 1 Tbsp. olive oil
• 1 Tbsp. chili powder
• 1 tsp. Mexican oregano
• 28 oz. diced tomatoes, canned, unsalted
• 64 oz. chicken broth, unsalted/reduced sodium
• 1 cup roasted corn kernels
• 1 cup hominy
• 4 oz. can of chopped green chilies
• 15 oz. rinsed black beans, canned, unsalted

1. Mix well by hand or in a small stand mixer
2. Use a small ice cream scoop or use hands to form ball (1 to 2 oz. each)
3. Hold in fridge until broth is ready
4. In a medium sauce pot over medium heat, heat the oil
5. Add onions and garlic and cook until translucent, about 2-3 minutes
6. Add chili powder and oregano and combine
7. Add tomatoes and broth and bring to a boil
8. Cook at medium high for about 10 minutes
9. Add corn, hominy, chili and beans, turn to low and cook another 10 minutes
10. Add meat balls and cook about 6-10 more minutes depending on size of the meatballs
11. Once the chicken is cooking, turn off the soup and begin to serve

 

Plating: in a large bowl place 1-2 meatballs (2oz.), a 4 oz. ladle of broth, 2 oz. avocado, 1 baked corn tortilla, 2 oz. green onions, pinch of chopped cilantro.