Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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.


Recipe Summary

45 mins
1 hr 10 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

233 calories; protein 30.5g; carbohydrates 17.2g; fat 4.9g; cholesterol 90mg; sodium 998.2mg. Full Nutrition