Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

1. 1

   Combine tomatoes, onion, and garlic in a blender. Blend until smooth.

2. 2

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

3. 3

   Place ground chicken in a bowl. Add chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until the mixture is uniform. Take some of the mixture and form it into round meatballs using wet hands. Place the meatballs 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 in the boiling stock. Remove the ladle and repeat with the remaining meatballs.

5. 5

   Place zucchini, chayote, and carrots in the stock. Bring it to a boil again. 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 239.43 kcal — Moderate 12%
• Protein 29.93 g ↗ Good Source 60%
• Carbohydrate 12.93 g 5%
• Total Fat 7.73 g — Moderate 10%
• Saturated Fat 2.06 g — Moderate 10%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 119.95 mg ▲ High 40%
• Sodium 716.41 mg ▲ High 31%
• Dietary Fiber 1.72 g ⌄ Low Source 6%
• Total Sugars 3.89 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 34.68 mg ⌄ Low Source 3%
• Iron 1.89 mg — Moderate 11%
• Potassium 252.37 mg ⌄ Low Source 5%
• Vitamin A 45.55 mcg ⌄ Low Source 5%
• Vitamin C 18.83 mg ↗ Good Source 21%
• Vitamin D 0.11 mcg ⌄ Low Source 1%

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

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