Instructions

1. Cook 1-1/3 cups of rice (will be used to help bind the meatballs) by combining 1 1/3 cups of uncooked rice with sea salt and filtered water. Cook for approximately 30 minutes. If it’s not fully cooked keep checking every five minutes or so (this is the case for brown rice only).
2. Ground up chicken thighs in food processor or blender until completely mushy (I know that’s a gross word).
3. Add garlic cloves to chicken thighs in food processor and grind some more.
4. Mix chicken thigh/garlic with all cooked rice in a bowl, along with onion and spices.
5. Make 1/2 inch meatballs out of mix by rolling in your hands. Put finished meatballs in a 8×8 baking dish.
6. Add oil to 6 quart pot and 1-1/2 cups of chopped onion. Cook until translucent.
7. Add garlic and cook for a minute. Then add water and spices (except for oregano). Bring to a boil.
8. Take meatballs over to soup and with a cooking spoon, add soup to meatballs until meatballs change color in baking dish. By doing this before putting them in the pot with the rest of the soup ingredients, you’re cooking them on the surface a little in order to ensure that when you put them in the pot, they don’t break apart. This way, they keep their shape.
9. Add meatball and soup mix to the pot along with 1 cup of uncooked rice. You can cover the soup to bring to a boil faster, but be sure to monitor it so you don’t overcook.
10. Once it’s boiling, reduce heat to low and cover (if not already covered). Let the soup cook on low for 45 minutes.
11. Either 10 minutes before soup is finished or once the 45 minutes are up, add 1/2 tsp of dried oregano and stir.
12. Garnish with more oregano, if desired. Add your favorite salsa for an extra kick and some sliced avocado. Tortilla chips or Beanitos taste great with it too!