- 2 lb Chicken Breastminced
- 2 Summer squashor chayote squash, cut into chunks
- 2 Carrotspeeled and cut into chunks
- 1/4 cup Basmati rice
- 4 Plum tomatoquartered
- 3 Plum tomatoseeds removed and diced
- 1/2 Onion
- 1/2 Onionfinely chopped
- 3 cloves Garlic
- 1 tbsp Olive oil
- 2 1/2 quarts Chicken broth
- 1 Eggs
- 1 tbsp Fresh mintleaves, finely chopped
- 1/2 tsp Dried oregano
- Saltto taste
- Black pepperto taste
Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)
Rich and delicious, this Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) recipe has surprisingly few steps for a soup that’s so hearty and complex in its flavors.
I guess you could say this like a Latin American version of the Jewish matzo ball soup – juicy chicken meatballs swimming in a rich broth loaded with vegetables and seasoning. If you can find chayote squash, I recommend using that as it’s more traditional for this soup, but if not then any summer squash will do. I also prefer roma tomatoes, but again any plum tomato will do (or any tomato if it comes to that!).
This is a wonderfully filling and warming soup, great for a weeknight dinner during the colder months.
To make Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo), you will need the following ingredients:
So, how to make Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)?
Steps to make Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)
1 | Blend the tomatoes, onion and garlic | 2 |
2 | Cook the blended tomatoes | 5 |
3 | Add the chicken broth | 5 |
4 | Make the meatballs | 2 |
5 | Shape the meatballs | 3 |
6 | Add the meatballs to the broth | 2 |
7 | Add the vegetables | 1 |
8 | Cook the meatballs | 30 |
Recipe Reviews
Verified! thank you. This soup tastes yummy!
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