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How to Make Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo) - A Step-by-Step Guide

Mexican Chicken Meatball Soup, also known as Sopa de Albóndigas de Pollo, is a delicious and comforting dish that has been a favorite in Mexican households for generations. This hearty soup is made with tender chicken meatballs, vibrant veggies, and a savory tomato-based broth, creating a meal that is both filling and full of flavor.

One of the best things about this Mexican Chicken Meatball Soup is how customizable it is. You can play with the spice levels, add more veggies to make i...

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Ingredients

  • 4 Roma tomatoes, quartered
  • ½ onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 2 ½ quarts chicken stock
  • 2 pounds ground chicken breast
  • 3 Roma tomatoes, seeded and finely chopped
  • ½ onion, finely chopped
  • 1 egg
  • ¼ cup basmati rice
  • 1 tablespoon finely chopped mint leaves
  • ¼ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8

  • 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.

    • Nutrition

    233 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 90mg
    • Sodium: 998mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 31g
    • Vitamin C: 29mg
    • Calcium: 65mg
    • Iron: 2mg
    • Potassium: 806mg

    Categories

    Soup recipes
    Mexican recipes
    Chicken recipes
    Meatball recipes
    Main recipes