Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo) Recipe
Mexican chicken meatball soup (Sopa de Albóndigas de Pollo) creates delicious preparations with ground chicken meatballs simmered in chicken broth with fresh zucchini. This authentic recipe showcases traditional Mexican soup-making techniques while using lean ground chicken for healthier protein alternatives. The chicken meatballs provide lighter options compared to traditional beef versions.
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.
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
8
Cook Mode (Keep screen awake)
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.
Nutrition Facts (per serving)
| 233 | Calories |
| 5g | Fat |
| 17g | Carbs |
| 31g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 6% |
| Cholesterol 90mg | 30% |
| Sodium 998mg | 43% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 3g | 12% |
| Total Sugars 6g | |
| Protein 31g | 61% |
| Vitamin C 29mg | 32% |
| Calcium 65mg | 5% |
| Iron 2mg | 10% |
| Potassium 806mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
