Albóndigas de Pollo, also known as chicken meatballs in soup, features tender and juicy chicken meatballs cooked to perfection in a hearty tomato broth with carrots, celery, and zucchini, making this dish the ultimate comfort food that will warm your soul and satisfy your taste buds.
Albóndigas de pollo is a Mexican dish that consist of tender meatballs simmered in a hearty tomato broth along with vegetables. These meatballs typically include ground chicken mixed with rice, eggs, and herbs and spices like oregano, cilantro, and parsley which are often added to make it more flavorful.
Commonly served with corn tortillas and lime wedges, chicken albondigas is a complete meal that makes a satisfying and nutritious lunch or dinner for the family.
Albóndigas de pollo are a variation of the traditional caldo de albóndigas, in this version ground chicken is used instead of pork and the mixture is prepared also with diced tomatoes to add some moisture.
Ingredients
- Chicken: I like to use ground chicken breast for the meatballs, but you can also use ground chicken thighs or a combination.
- Egg: Binds the meatball ingredients to create a cohesive mixture.
- Rice: Long-grain white rice like jasmine and basmati rice is the most commonly used type of rice to end up with a fluffy texture.
- Chicken stock: Homemade chicken stock is best for this soup, but you can use store-bought stock or chicken bouillon.
- Tomatoes: Serves as filling to the meatballs and base for the tomato sauce.
- Onion and garlic: Essential in making the tomato broth.
- Vegetables: Carrots, celery, and zucchini are classic additions to albondigas de pollo. Feel free to add other vegetables like potatoes, chayote squash, peas, or leafy greens.
- Oil: I use extra virgin olive oil to cook the tomato-infused broth.
- Herbs and spices: I find oregano to be essential for this dish, but feel free to use cilantro, parsley, epazote, and ground cumin.
- Seasonings: Season to taste with salt and pepper.
How To Make Albóndigas de Pollo
In a large mixing bowl add the ground chicken along with diced tomatoes, egg, rice and parsley.
Season with salt and pepper, and mix with a wooden spoon or using your hands until everything is nicely combined.
Take about 1/4 cup of the chicken mixture and make the meatballs placing them in a plate as you shape them.
Top Tip: Don’t worry if the meatballs seem too soft, thanks to the egg and rice, they will keep their shape once you add them to the soup.
Once all chicken meatballs are made, place the plate in the fridge for 10 minutes.
Meanwhile, place tomatoes, onion, and garlic in a blender. Add 1 1/2 cup of water and blend until smooth.
Heat the olive oil in a soup pot. Add the tomato sauce and cook for 3 minutes. Pour the chicken stock and bring to a boil.
Reduce the heat to a simmer and carefully add the chicken meatballs into the simmering broth.
Raise the heat to bring the soup to a gentle boil and cook for about 30 minutes.
Add carrots, zucchini, and celery chunks. Bring to a boil and keep cooking until vegetables are nicely tender.
Adjust salt to taste, turn off the heat and add the oregano rubbing it between your hands to release its aroma.
Laddle the soup into serving bowls and serve with a squeeze of lime.
Notes & Tips
- Be careful: When adding the meatballs to the broth, use a spoon and take them one by one and carefully add them to the soup so they won’t fall apart.
- Great for meal prep: Make this chicken meatballs in soup recipe in advance and store it in the refrigerator for up to three days to enjoy during busy weeknights.
- Versatile: Add different veggies and swap the broth depending on what you have on hand or what you’re in the mood for.
- Budget-friendly: Chicken meatball soup is a great way to stretch a budget as it uses a few affordable ingredients like chicken, veggies, and rice.
- Adjust the seasonings: Taste the soup and adjust the seasoning as necessary. Add more salt or pepper, or even some additional herbs or spices to enhance the flavor of the soup.
- Nutritious: Packed with lean protein, vitamins, and minerals, albondigas de pollo is a healthy dish that can be enjoyed guilt-free.
How To Serve Chicken Meatballs In Soup
You can serve albóndigas de pollo as a main meal along with corn or flour tortillas or with a side of arroz blanco.
Alternatively, serve with crusty bread like bolillos on the side for dipping and soaking up the broth.
If desired, you can add some toppings to the soup such as a dollop of molcajete salsa, shredded cheese, or sliced avocado.
Enjoy! Serve the soup immediately while it is still hot and enjoy the delicious flavors and textures of this chicken meatballs in soup.
Storage
Albóndigas de pollo last up to 3-4 days in the fridge or in the freezer for up to 3-4 months.
Let the soup cool to room temperature. Transfer the soup to an airtight container and label it with the date and contents of the soup.
If freezing the soup, it is best to freeze it in individual portions to make it easier to thaw and reheat. To thaw the soup, transfer it from the freezer to the refrigerator and let it thaw overnight.
More Soup Recipes
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Albóndigas de Pollo
Ingredients
- 1.1 lb ground chicken breast
- 1 egg
- ¼ cup long-grain rice
- 1 medium tomato (diced)
- 2 zucchini (cut into half-moons)
- 2 carrots (cut into small chunks)
- 2 celery sticks (cut into small bites)
- 1 small bunch parsley (chopped)
- salt and pepper to taste
For the broth
- 8 cups chicken stock
- 2 small tomatoes (cut into quarters)
- 1 small onion (cut into chunks)
- 2 cloves garlic (peeled)
- 2 Tablespoons olive oil
- 1 teaspoon oregano
Instructions
- Add the ground chicken and diced tomato, egg, rice, and parsley in a large mixing bowl.
- Season with salt and pepper, and mix to combine all ingredients.
- Take about 1/4 cup of the chicken mixture and make the meatballs placing them on a plate as you shape them—place in the fridge for 10 minutes.
- Add tomatoes, onion, and garlic in a blender. Add 1 cup of chicken stock and blend until smooth.
- Heat the olive oil in a soup pot. Add the tomato sauce and cook for 1 minute. Pour the remaining chicken stock and bring to a boil.
- Reduce the heat to a simmer and carefully add the chicken meatballs into the simmering broth using a spoon.
- Raise the heat to bring the soup to a gentle boil and cook for 30 minutes.
- Add carrots, zucchini, and celery. Bring to a boil and keep cooking until vegetables are tender.
- Adjust salt to taste, turn off the heat and add the oregano rubbing it between your hands to release its aroma.
- Ladle the soup and meatballs into serving bowls and serve with a squeeze of lime.
Notes
- When adding the meatballs to the broth, make sure to use a spoon and take the meatballs one by one and carefully add them to the soup so they won’t fall apart.
- Make this chicken meatballs in soup recipe in advance and store it in the refrigerator for up to three days to enjoy during busy weeknights.
- Add different veggies and swap the broth depending on what you have on hand or what you’re in the mood for.
I gotta say, those albondigas de pollo rocked my taste buds! The juicy chicken meatballs were packed with flavor, and the broth with veggies was like a cozy hug in a bowl. It’s totally going in my recipe hall of fame!
These chicken albondigas were SO GOOD! My kids loved them and that’s huge since they won’t never eat something with vegetables, they said they tasted like chicken lol ^^