Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)

Enjoy a big bowl of the best chicken meatball soup you can imagine
Enjoy a big bowl of the best chicken meatball soup you can imagine
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Ingredients

Adjust Servings:
2 lb Chicken Breast minced
2 Summer squash or chayote squash, cut into chunks
2 Carrots peeled and cut into chunks
1/4 cup Basmati rice
4 Plum tomato quartered
3 Plum tomato seeds removed and diced
1/2 Onion
1/2 Onion finely chopped
3 cloves Garlic
1 tbsp Olive oil
2 1/2 quarts Chicken broth
1 Eggs
1 tbsp Fresh mint leaves, finely chopped
1/2 tsp Dried oregano
Salt to taste
Black pepper to taste

Nutritional information

233
Calories
4,9g
Fat
17,2g
Carbohydrates
30,5g
Protein
90mg
Cholesterol
998mg
Sodium
Ingredients

Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)

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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:

Ingridiens for Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)

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

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

2

Cook the blended tomatoes

5

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.

3

Add the chicken broth

5

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

4

Make the meatballs

2

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

5

Shape the meatballs

3

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.

6

Add the meatballs to the broth

2

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

7

Add the vegetables

1

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

8

Cook the meatballs

30

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

Try my authentic Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) recipe and enjoy a big bowl of the best chicken meatball soup you can imagine! This soup looks as yummy as it tastes, so take a snap of yours and tag #cookmerecipes so I can check it out!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Made by Cook.me

Verified! thank you. This soup tastes yummy!

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