Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

Name: Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Total time: 45 min
Yield: 8 Servings
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

Cost $15, save $10

Source: Recommended by CookPal

45 Min
8 Servings
$15

Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

Cost $15, save $10

Source: Recommended by CookPal

45 Min
8 Servings
$15

INGREDIENTS

Base ingredients
- 🍅 4 Roma tomatoes, quartered
- 🧅 ½ onion
- 🧄 3 cloves garlic
- 1 tablespoon olive oil
- 2 ½ quarts chicken stock
Meatballs
- 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
Vegetables
- 2 large zucchini, cubed
- 2 chayote squash - peeled, cored, and cubed
- 2 carrots, peeled and cubed
- 🧂 salt to taste

STEPS

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

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.

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.

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.

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.

NUTRIENTS

Per 1 serving

🔥

233

Calories

31
Protein
17
Carbs
5
Fats

💡 Serve with fresh spinach, chopped avocado, lemon juice, and chipotle chile peppers for added flavor and texture.Wet your hands before forming meatballs to prevent sticking.To save time, prep vegetables and meatball ingredients beforehand.