Chicken Albóndigas With Vegetable Broth
Rich Latin-style vegetable broth ladled over tender chicken meatballs and al dente linguini, topped with fresh cilantro and a sprinkle of Cotija cheese.
Ingreadient
| 4 oz | Meatballs, chicken, as prepared |
| 4 oz | Linguine, cooked, al-dente |
| 6 oz | Latin-style Vegetable Broth |
| 1 Tbsp | Cilantro, leaves, whole |
| 2 tsp | Cheese, cotija |
Direction
- Place cooked noodles in bowl.
- Arrange hot chicken meatballs around noodle
- Add the hot broth
- Sprinkle with the cheese and garnish with chopped cilantro
- Serve immediately
