Ingredients

For the Meatballs

• 1 1/2 pounds ground chicken thighs
  (ground at home using a food processor or high-powered blender)
• 1 pound ground beef
• 3/4 cup uncooked white rice
• 1/2 cup bread crumbs
• 2 large eggs
• 5 cloves fresh garlic, finely chopped
  (or 2 teaspoons garlic powder)
• 1/4 cup finely chopped white onion
  (or 1 teaspoon onion powder)
• 1/2 cup fresh cilantro, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper

For the Broth

• 14 cups water
• 4 tablespoons chicken bouillon
  (Nothing But Bouillon brand or powdered chicken bouillon)
• 1/2 package Soyrizo
• 4 corn cobs, cut in half
• 3 large carrots, peeled and sliced
• 3 zucchini, cut into thick chunks
• 3 medium potatoes, peeled and cubed
• 1/2 small cabbage, cut into large pieces
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Optional Toppings & Sides

• Shredded white cheese
• Warm corn tortillas or flour tortillas
• Lime wedges
• Fresh cilantro
• Chopped Avacado

Instructions

1. Make the Meatballs

In a large bowl, combine the ground chicken, ground beef, rice, bread crumbs, eggs, garlic, onion, cilantro, salt, and pepper.

Mix gently until combined. Do not overmix. Form into medium-sized meatballs and set aside.

2. Prepare the Broth

In a large soup pot, bring the water to a boil. Stir in the chicken bouillon and Soyrizo until dissolved.

Add the corn cobs first and cook for about 10 minutes to start building flavor in the broth.

3. Add Vegetables in Stages

To keep the vegetables perfectly tender and not too soft, add them in this order:

First:

• Potatoes
• Carrots

Cook for about 10–12 minutes.

Second:

Carefully add the meatballs into the simmering broth one at a time.

Cook for another 15 minutes lower heat.

Last:

• Zucchini
• Cabbage

Cook for only 8–10 more minutes so the vegetables stay slightly firm and not mushy.

4. Taste & Finish

Taste the broth and adjust salt or bouillon if needed.

The soup should be rich, savory, and full of flavor from the meatballs and vegetables.

Serving

Serve hot in large bowls with:

• Shredded white cheese on top
• Warm tortillas on the side
• Lime wedges and fresh cilantro if desired
• Chopped avocado

This soup is best enjoyed family-style and tastes even better the next day after the flavors settle together.