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Mexican Chicken Meatball Soup {Sopa de Albondigas de Pollo}

A classic Mexican soup, made with meatballs (albondigas), is a comforting bowl of goodness. The albondigas are made with ground chicken and cooked rice simmered in a broth made with onion, garlic, celery, peas, carrots and tomato sauce and served with plenty of warm corn tortillas and fresh limes wedges.
Author Vianney Rodriguez

Ingredients

  • For albondigas:
  • ½ cup cooked white Mahatma® Rice
  • 1 lb. ground chicken
  • 1 large egg
  • 2 garlic cloves finely minced
  • 1/2 cup cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • For broth:
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 large garlic clove minced
  • 2 celery stalks diced
  • 2 large carrots diced
  • 10 cups of chicken broth
  • 1/2 cup of tomato sauce
  • 1 cup of frozen or fresh peas
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • To serve:
  • 1/2 cup fresh cilantro chopped
  • Corn tortillas

Instructions

  1. In a large mixing bowl, add cooked rice, large egg, ground chicken, garlic, cilantro, cumin, salt and pepper. Using hands mix all ingredients until just combined. Roll ground chicken mixture into small meatballs, place on baking sheet and cover with plastic film. Place in fridge until ready to cook.
  2. In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the onion, celery and carrots; sauté until the vegetables have softened and are tender, about 8 minutes. Add garlic, cook an additional minute.
  3. Stir in chicken broth and tomato sauce. Bring to a boil and then reduce heat to a simmer.
  4. Carefully drop in albondigas, one by one. Cover and simmer for 20 minutes. Add frozen peas and allow to simmer 5 more minutes. Serve.