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:
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
Directions:
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.
