Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

Name: Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 4 Roma tomatoes, quartered; 0.5 onion; 3 cloves garlic; 1 tablespoon olive oil; 2.5 quarts chicken stock; 2 pounds ground chicken breast; 3 Roma tomatoes, seeded and finely chopped; 0.5 onion, finely chopped; 1 egg; 0.25 cup basmati rice; 1 tablespoon finely chopped mint leaves; 0.25 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

4.8

(4)

2 Reviews

2 Photos

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.

Recipe by gem

Updated on February 23, 2023

close up view of Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo) with carrots and potatoes, in a bowl

2

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Servings:

8

Jump to Nutrition Facts

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

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)

233	Calories
5g	Fat
17g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 233
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	6%
Cholesterol 90mg	30%
Sodium 998mg	43%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 31g
Vitamin C 29mg	146%
Calcium 65mg	5%
Iron 2mg	10%
Potassium 806mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.