Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

1. 1

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

2. 2

   Heat oil in a soup pot over medium heat. Add the blended tomato mixture and cook until the color changes, about 5 minutes. Add the chicken stock, reduce the heat, and let it simmer while you prepare the meatballs.

3. 3

   Place the ground chicken in a bowl. Add 3 chopped tomatoes, the chopped onion, the egg, the rice, the mint, the oregano, the salt, and the pepper. Mix well with your hands until the mixture is uniform. Take about 1/4 cup of the mixture and, using wet hands, shape it into round meatballs. Place them on a baking sheet. Repeat with the remaining chicken mixture.

4. 4

   Bring the stock mixture to a boil. Place a meatball in a ladle and submerge it into the boiling stock. Remove the ladle and repeat with the remaining meatballs.

5. 5

   Add the zucchini, chayote, and carrots to the stock. Bring it back to a boil. Lower the heat, season with salt, and cover. Simmer until the meatballs are no longer pink in the center and the vegetables are soft, about 30 minutes.

• Calories 230.86 kcal Moderate
• Protein 29.63 g Good Source
• Carbs 10.87 g Moderate
• Total Fat 7.73 g Moderate
• Saturated Fat 2.08 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 120.6 mg High
• Sodium 711.61 mg High
• Fiber 1.23 g Low Source
• Sugar 2.4 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 32.61 mg Low Source
• Iron 1.71 mg Low Source
• Potassium 213.01 mg Low Source
• Vitamin A 98.27 mcg_rae Moderate
• Vitamin C 14.02 mg Moderate
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅