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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 233 Calories

Ingredients

• 1 egg
• salt to taste
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 3 cloves garlic
• 2 carrots, peeled and cubed
• 3 Roma tomatoes, seeded and finely chopped
• 1 tablespoon finely chopped mint leaves
• 4 Roma tomatoes, quartered
• 2 pounds ground chicken breast
• 2 large zucchini, cubed
• 2 chayote squash - peeled, cored, and cubed
• 0.25 teaspoon dried oregano
• 0.5 onion
• 0.5 onion, finely chopped
• 2.5 quarts chicken stock
• 0.25 cup basmati rice

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.