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–+ servings
Albóndigas de pollo recipe.

Albóndigas de Pollo

author Maricruz Avalos Flores
4 serving
This recipe for albóndigas de pollo consist of chicken meatballs in soup loaded with fresh veggies cooked in a flavorful tomato broth.
prep 15 minutes
cook 45 minutes
total 1 hour
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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. 
Nutrition Information
Serving: 1 serving | Calories: 391kcal | Carbohydrates: 26g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1036mg | Potassium: 1475mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6062IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 3mg