Poblano Soup with Chicken Quenelles (Meatballs) Recipe

Looking for an easy Poblano Soup with Chicken Quenelles (meatballs) recipe? Learn how to make Poblano Soup with Chicken Quenelles (meatballs) using healthy ingredients.


Submitted by ladytech1965

Makes 10 servings



For those of you who like a spicy soup, give this one a shot. This soup can blended smooth, or left a little chunky. The chicken quenelles add lean protien to make this dish filling. You can adjust the spice by adding or take away a few of the poblano peppers. I love this a fall/winter soup. The heat from the peppers will keep you warmer longer.

Recipe Ingredients for Poblano Soup with Chicken Quenelles (meatballs)

2 quarts Chicken Stock
6 Poblano Peppers
1 large onion, chopped
2 lbs. Ground Chicken Breast
1 T. Garlic Powder
1 T. Black Pepper
1 Egg
4 T. Butter or olive oil (better)
4 T. Flour

Recipe Directions for Poblano Soup with Chicken Quenelles (meatballs)

  1. Roast the poblano peppers on a grill until the skin is charred. You can also use your oven on broil or gas stove top burner. Make sure to turn the peppers so all sides are slightly charred. Once charred, place peppers in a bag, or place in a sealed container. Within a few minutes the peppers will sweat and the skin will pull away from the flesh. Peel as much skin off as possible, seed and pull out the stem. Rough chop the peppers and put aside. Do not worry about any excess seeds.

  2. Place butter or olive oil in a stock pot on medium heat. Add the onions and sauté until translucent. Remove 1/3 of the onions, try to leave as much of the oil in the pot. Add the chopped poblano peppers sauté for another minute or so. Now add the flour in a stock pot on medium low heat. Mix well and let mix cook for 1-2 minutes. Slowly whisk in the stock (I use low sodium), mix constantly so the mix does not thicken too quickly. As the mixture gets hotter it will thicken a bit. If it gets too thick you can add a little water, milk or more stock. Turn heat down to low and let simmer for 30 minutes. Use a hand blender to blend the peppers and onions into the stock. You can leave the peppers and onions a little chunky (small pieces) if you choose.

  3. In a bowl mix the chicken, egg, sautéed onion and 3 T. McCormick roasted Chicken seasoning (not listed in ingredients). Gently mix, but mix well. You may add a little bit of bread crumbs or crushed crackers, but it is not necessary. Quenelles are formed by scooping the chicken onto 2 teaspoons (one in each hand) that face each other. Scrape the meat from one spoon to the other. The chicken quenelle should look like a tiny football shaped meatball. You can make tiny meatballs if you cannot shape the quenelles. Drop into the stock as each one is formed. You can also form the mix into small meatballs and gently drop into the stock. Once the quenelles/meatballs float, they are close to done. I ussally let simmer another few minutes on low.

Categories

Appetizers, First Course, Main Dish

Nutrition Facts
Serving Size 342.6g
Amount Per Serving
Calories
185
Calories from Fat
58
% Daily Value*
Total Fat
6.4g
10%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
88mg
29%
Sodium
697mg
29%
Potassium
153mg
4%
Total Carbohydrates
8.0g
3%
Dietary Fiber
1.0g
4%
Sugars
2.8g
Protein
25.1g
Vitamin A 10% Vitamin C 112%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sodium
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