Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) recipe
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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
Nutrition Info
- 232.6 caloriescarbohydrate: 17.2 gcholesterol: 90 mgfat: 4.9 gfiber: 3.4 gprotein: 30.5 gsaturatedFat: 1.2 gservingSize: -sodium: 998.2 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)
Directions
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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 the blended tomato mixture, cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the 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 the boiling stock. Remove ladle and repeat with remaining meatballs.
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.