Chicken Albondigas with Mint

This dish comforts me and takes me back to my childhood like no other! Growing up in Mexico, my mom grew mint in her herb garden and it's what gives this dish its delicious distinct flavor and aroma.

MAKES: 6 to 8 large servings

You can enjoy this with freshly warmed corn tortillas or by itself with just toppings.

Topping for this dish are fresh mint, lime or lemon wedges, chopped onion, and finely chopped green chiles and if you're up for it, toasted and crushed red peppers.


You mix all the goondess together and make a nice masa ball that holds together when you try to form a golf-size ball. It should not be too dry or too wet.

You want each ball to have a little bit of everything in it.

Drop the balls one at a time slowly into the pot. It only takes about ten minutes before they float to the top when done. You want a soft boil so they don't fall apart.

INGREDIENTS:

1 whole chicken (about 5 lbs) or chiken breasts and any other parts you like

2 cups corn masa for tortillas (masa for tamales is courser)

2 White or yellow onions (1 1/2 thinly sliced & 1/5 chopped for topping)

2-3 large tomatoes

1 mint bunch (finely slice about 1/2 to go into the balls & for topping)

2 eggs, beaten (keeps the balls from falling apart)

Limes or lemons for seasoning

Green and/or red chiles (optional)

Corn tortillas (optional)

Salt

From the chicken set aside about 1 1/2 - 2 cups of the breast. You'll thinly slice it and add it to the masa mix. Cook the rest of the chicken in enough water to cover the chicken completely. Season with salt and add 1 sliced onion and sliced tomato (1 to 1 1/5). Boil at slow boil for 20-25 mins until chicken is soft. Add a few mint sprigs.

While the chicken is cooking, beat egg a large bowl, add masa and remaining sliced tomatoes, onions, mint and salt to taste, about 1 tbsp (I touch a tiny piece of masa (once wet) to the tip of my toungue to taste).

Start adding warm tap water to the masa and mix until you can mix it all up into a big ball and start forming balls. TIP: I only form enough balls for 1 or 2 meals and save the rest of the masa in the fridge and make balls later as needed. This keeps them from falling apart when reheating the broth.

Drop balls slowly one at a time and let cook for about 20 mins. They will float to the top when cooked. Add water & salt as needed, as you add balls.

Serve hot with toppings of chopped mint, onion, green or red peppers, lemon, lime, and any chile of your choice. Warmed corn tortillas are sometimes nice with it too. Great for cold weather days. Enjoy!