Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo) Recipe

Name: Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 Roma tomatoes, quartered, 1/2 onion, 3 cloves garlic, 1 tablespoon olive oil, and more.

Yes, Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo)

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