Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Ingredients for - Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

1. Roma tomatoes, quartered - 4
2. Onion - ½
3. Garlic - 3 cloves
4. Olive oil - 1 tablespoon
5. Chicken stock - 2 ½ quarts
6. Ground chicken breast - 2 pounds
7. Roma tomatoes, seeded and finely chopped - 3
8. Onion, finely chopped - ½
9. Egg - 1
10. Basmati rice - ¼ cup
11. Finely chopped mint leaves - 1 tablespoon
12. Dried oregano - ¼ teaspoon
13. Salt and ground black pepper to taste - ¼ teaspoon
14. Zucchini, cubed - 2 large
15. Chayote squash - peeled, cored, and cubed - 2
16. Carrots, peeled and cubed - 2
17. Salt to taste - 2

How to cook deliciously - Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

Place zucchini, chayote, and carrots into 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.