Name: Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Roma tomatoes, quartered - 4; Onion - ½; Garlic - 3 cloves; Olive oil - 1 tablespoon; Chicken stock - 2 ½ quarts; Ground chicken breast - 2 pounds; Roma tomatoes, seeded and finely chopped - 3; Onion, finely chopped - ½; Egg - 1; Basmati rice - ¼ cup; Finely chopped mint leaves - 1 tablespoon; Dried oregano - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Zucchini, cubed - 2 large; Chayote squash - peeled, cored, and cubed - 2; Carrots, peeled and cubed - 2; Salt to taste - 2

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.