This albóndigas de pollo is a delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile peppers.
Ingredients
- Roma tomatoes, quartered: 4 piece
- onion: 0.5 piece
- garlic: 3 clove
- olive oil: 1 Tbsp
- ½ quarts chicken stock: 2 piece
- ground chicken breast: 2 pound
- Roma tomatoes, seeded and: 3 piece (chopped)
- onion: 0.5 piece (chopped)
- egg: 1 piece
- basmati rice: 0.25 cup
- mint leaves: 1 Tbsp (finely chopped)
- oregano: 0.25 tsp (dried)
- salt and ground black pepper: (to taste)
- zucchini: 2 piece (cubed)
- chayote squash - peeled, cored, and: 2 piece (cubed)
- carrots: 2 piece (cubed)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
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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.
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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.
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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.
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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.
