Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) recipe

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Ingredients

4 Roma tomatoes, quartered
½ onion
3 cloves garlic
1 tablespoon olive oil
2 ½ quarts chicken stock
2 pounds ground chicken breast
3 Roma tomatoes, seeded and finely chopped
½ onion, finely chopped
1 egg
¼ cup basmati rice
1 tablespoon finely chopped mint leaves
¼ teaspoon dried oregano
salt and ground black pepper to taste
2 large zucchini, cubed
2 chayote squash - peeled, cored, and cubed
2 carrots, peeled and cubed
salt to taste

Nutrition Info

232.6 calories
carbohydrate: 17.2 g
cholesterol: 90 mg
fat: 4.9 g
fiber: 3.4 g
protein: 30.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 998.2 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.

  2. Heat oil in a soup pot over medium heat. Add the blended tomato mixture, cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.

  3. Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.

  4. Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.

  5. Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.

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