Albondigas de Pollo (Chicken Meatball Soup)
Serves 625 mins prep70 mins cook
Albondigas de Pollo (Chicken Meatball Soup) captures the authentic taste of Mexico in a bowl. These tender chicken and rice meatballs are gently simmered in a rich, tomato-infused broth. A must try!
0 servings
What you need
Instructions
For the Meatballs: In a large bowl, add the chicken, mint, rice, oregano, salt, pepper, onion, garlic, and eggs. Mix until well combined. Form meatballs. About the 1” to 1 ½” in diameter. Repeat until you no longer have meat. Place in the fridge until ready to use. For the Tomato Sauce: Heat the oil in a large stock pot. Add the onion and garlic. Cook for 1 minute. Then add the tomato sauce. Cook for 2 minutes. Making the Soup: Gently and carefully add the meatballs to the pot, one-by-one. Add the chicken broth. Stir gently. Cook for 5 minutes. Add the carrots and potatoes, if using. Stir gently to combine. Cover and let cook for 25 minutes. Serve with lime and enjoy.View original recipe