Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)

Ingredients

• 4 Romas tomatoes , quartered
• ½ onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 2.5 quartss chicken stock
• 2 pounds ground chicken breast
• 3 Romas tomatoes , seeded and finely chopped
• ½ onion , finely chopped
• 1 egg
• 0.25 cups basmati rice
• 1 tablespoon finely chopped mint leaves
• 0.25 teaspoons dried oregano
• salt and ground black pepper to taste
• 2 large zucchini , cubed
• 2 chayotes squash - peeled , cored, and cubed
• 2 carrots , peeled and cubed
• salt to taste

Instructions

1. 1

   Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.