How to Make Sopa De Ajo Española

Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo)

Aunque sopas hay en todo el mundo y, muchas de ellas, muy buenas y sabrosas, he querido hacer patria.

Recipe Summary Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo)

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.

Ingredients | Sopa De Ajo Española

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 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.

Info | Sopa De Ajo Española

prep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

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