Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo)
Ya lo tienes listo, puedes servir el seco de pollo con arroz.
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 | Seco De Pollo Con Frejoles Peruano4 Roma tomatoes, quartered½ onion3 cloves garlic1 tablespoon olive oil2 ½ quarts chicken stock2 pounds ground chicken breast3 Roma tomatoes, seeded and finely chopped½ onion, finely chopped1 egg¼ cup basmati rice1 tablespoon finely chopped mint leaves¼ teaspoon dried oreganosalt and ground black pepper to taste2 large zucchini, cubed2 chayote squash - peeled, cored, and cubed2 carrots, peeled and cubedsalt to tasteDirectionsCombine 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 | Seco De Pollo Con Frejoles Peruanoprep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings
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