Description
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
- 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8