Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)

Steps to make

1. 1

   Blend the tomatoes, onion and garlic

   2 min
   

   Blend 1/2 an onion, 4 tomatoes and the garlic in a blender until smooth.

2. 2

   Cook the blended tomatoes

   5 min
   

   Place a large pan over a medium heat and add the oil. Pour in the blended tomatoes and cook for about 5 minutes until the mixture darkens.

4. 3

   Add the chicken broth

   5 min
   

   Pour in the chicken broth, lower and heat and keep at a simmer while you make the meatballs.

5. 4

   Make the meatballs

   2 min
   

   Add the ground chicken, chopped tomatoes, chopped onion, rice, egg, herbs and seasoning to a bowl and combine.

6. 5

   Shape the meatballs

   3 min
   

   Wet your hands. Take a quarter of a cup of the mixture at a time and form into balls using your hands. Repeat until you have used all the mixture.

7. 6

   Add the meatballs to the broth

   2 min
   

   Increase the heat and bring the broth to a boil. Gently add the meatballs to the broth.

8. 7

   Add the vegetables

   1 min
   

   Add the carrots and zucchini to the broth and bring to the boil again.

9. 8

   Cook the meatballs

   30 min
   

   Add salt to taste, reduce the heat and simmer for about 30 minutes until the vegetables are tender and the meatballs are cooked through.