Ingredients

• 1 chicken cut into pieces
• 4 cloves garlic
• 1 pound ground pork
• 3 hard-boiled eggs chopped into small pieces
• 2 large eggs
• 3 tbsp Black Ricardo
• Kosher Salt & Black Pepper to taste
• 1 bay leaf
• 2 tomatoes diced
• 1 red bell pepper diced
• 1 red onion diced
• 1/2 tsp cumin
• 1/2 tsp thyme

Directions

• In a small bowl add the Ricardo and cumin with enough water so that it will dissolve.
• In a separate bowl mix the ground pork with the hard-boiled eggs, the raw eggs, thyme and add salt and pepper to taste.
• Form into small meat balls and cook in oven at 350 degrees for about 15 minutes.
• Brown the chicken with the garlic.
• When the chicken is brown put in large pot, add the Ricardo liquid and fill the pot with water until the chicken is covered.
• Add in the diced tomatoes, diced pepper, diced onion and bay leaf - cover the pot and cook over medium-high heat for 30 minutes.
• Add the meat balls and cook another 5 minutes.
• If you like your soup thicker, just add a bit of cornstarch mixed with water at the end.
• Serve with rice or flour tortillas.

Notes

• 5-28-25 1/2 Recipe
• I used
• B/S Chicken Thighs
• I added Bread Crumbs to the meatball mixture

Photos