-
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
Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
This albóndigas de pollo is a delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile peppers.
Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Chicken Soup Recipes
| Prep Time: 25 mins |
| Cook Time: 45 mins |
| Servings: 8 |
| Total Time: 1 hrs 10 mins |
Ingredients
Ingredients List
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts
| 233 | Calories |
| 5g | Fat |
| 17g | Carbs |
| 31g | Protein |