Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Description
Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
Ingredients
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4 Roma tomatoes, quartered
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1/2 onion
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3 cloves garlic
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1 tablespoon olive oil
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2 1/2 quarts chicken stock
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2 pounds ground chicken breast
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3 Roma tomatoes, seeded and finely chopped
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1/2 onion, finely chopped
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1 egg
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1/4 cup basmati rice
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1 tablespoon finely chopped mint leaves
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1/4 teaspoon dried oregano
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salt and ground black pepper to taste
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2 large zucchini, cubed
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2 chayote squash - peeled, cored, and cubed
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2 carrots, peeled and cubed
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salt to taste
Directions
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 blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare 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 boiling stock. Remove the ladle and repeat with remaining meatballs.
5
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.