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Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)

Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)

Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.

Ready in: 1 h 10 m

Calories: 233

Ingredients

  • 4 Roma tomatoes, quartered
  • 1/2 onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 2 1/2 quarts chicken stock
  • 2 pounds ground chicken breast
  • 3 Roma tomatoes, seeded and finely chopped
  • 1/2 onion, finely chopped
  • 1 egg
  • 1/4 cup basmati rice
  • 1 tablespoon finely chopped mint leaves
  • 1/4 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

    • Recipe Instructions

    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.

    Directions

    • Prep25 m
    • Cook45 m
    • Ready In1 h 10 m
    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.

      Nutrition Facts

      Per Serving: 233 calories; 4.9 g fat; 17.2 g carbohydrates; 30.5 g protein; 90 mg cholesterol; 998 mg sodium. Full nutrition

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