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:S
Blend 1/2 an onion, 4 tomatoes and the garlic in a blender until smooth.
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.
Pour in the chicken broth, lower and heat and keep at a simmer while you make the meatballs.
Add the ground chicken, chopped tomatoes, chopped onion, rice, egg, herbs and seasoning to a bowl and combine.
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.
Increase the heat and bring the broth to a boil. Gently add the meatballs to the broth.
Add the carrots and zucchini to the broth and bring to the boil again.
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!
