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Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Mexican soup with zucchini, chayote, and flavorful chicken meatballs.
Ingredients:
  • 4 Roma tomatoes, quartered
  • 0.5 onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 2.5 quarts chicken stock
  • 2 pounds ground chicken breast
  • 3 Roma tomatoes, seeded and finely chopped
  • 0.5 onion, finely chopped
  • 1 egg
  • 0.25 cup basmati rice
  • 1 tablespoon finely chopped mint leaves
  • 0.25 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
Instructions:
  • Blend 4 ripe tomatoes, half an onion, and garlic until perfectly smooth in a blender.
  • In a soup pot over medium heat, warm the oil, then add the blended tomato mixture. Cook until the color deepens, about 5 minutes. Stir in the chicken stock, lower the heat, and let it simmer as you make the meatballs.
  • In a bowl, combine ground chicken, 3 chopped tomatoes, onion, egg, rice, mint, oregano, salt, and pepper. Use your hands to mix until evenly combined. Take 1/4 cup of the mixture and shape into round meatballs with damp hands. Arrange on a baking sheet and continue with the rest of the chicken mixture.
  • Bring the stock mixture to a boil. Gently drop meatballs into the boiling stock using a ladle, one at a time. Repeat with the rest of the meatballs.
  • Add zucchini, chayote, and carrots to the stock and bring to a boil. Reduce heat, sprinkle with salt, cover, and simmer until meatballs are cooked through and veggies are tender, approximately 30 minutes.

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