Try our take on the popular Mexican meatball stew Caldo de Albondigas.  Chilli gives this dish a kick of heat and it can also help us to reduce our salt consumption if we use it as a flavouring in place of adding salt. Garlic can help to boost the immune system if eaten regularly, so why not add it to your shopping list more often?

HECK Mexican Spring Chicken Broth

Serves 4


Chicken balls

1 pack HECK Spring Chicken sausages

1 tsp cumin

½ tsp ground coriander 


Chicken broth

1 litre water

1 gluten free chicken stock cube

2 spring onions, chopped

1 red chilli cut into thin strips

1 tsp cumin

1 garlic clove, crushed

30g coriander, chopped

60g cheddar cheese, grated

Preparation time – 15 Minutes

Cooking time – 10 minutes


Remove the sausages from their skins and add to a mixing bowl.

Add the cumin and ground coriander and mix well then divide the mixture into four equally sized pieces and roll each piece into four equally sized balls.

Bring a litre of water to the boil in a saucepan and add the stock cube, cumin, garlic, spring onion and chilli.

Turn down the heat, add the chicken balls and simmer for 10 minutes then add the chopped coriander.


To serve

Spoon the soup into four bowls and serve immediately.  Top the balls with the grated cheese and grill or blow torch the top to gratinate.

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