Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) Recipe

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 the blended tomato mixture; cook until mixture changes color about 5 minutes. Add chicken stock reduce heat and simmer while you prepare the 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 the boiling stock. Remove ladle and repeat with remaining meatballs.

Place zucchini chayote and carrots into the 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.