Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

Name: Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Total time: 70
Yield: 8
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

Recipe by gem from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

8 servings

•

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

Instructions

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.