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Mexican chicken meatball soup recipe

Mexican chicken meatball soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup

A lovely Mexican-style soup of chicken meatballs simmered in chicken stock with courgette, carrots and chayote squash.

1 person made this

IngredientsServes: 8

  • 4 tomatoes, diced
  • 1/2 onion
  • 3 cloves garlic
  • 1 tablespoon vegetable oil
  • 2.5L chicken stock
  • 1kg minced chicken
  • 3 tomatoes, seeded and diced
  • 1/2 onion, finely diced
  • 1 tablespoon fresh mint, chopped
  • 1/4 teaspoon ground oregano
  • 1 egg
  • 1 handful uncooked rice
  • salt and pepper, to taste
  • 500g courgette, sliced
  • 2 carrots, peeled and sliced
  • 2 chayote squash, peeled, cored and diced (see note)

MethodPrep:35min ›Cook:35min ›Ready in:1hr10min

  1. Blend tomatoes, 1/2 onion and 3 cloves of garlic; strain into a bowl.
  2. Heat oil in a medium saucepan over medium heat. Stir in the strained tomato juice and simmer for a few minutes until it changes to a darker colour. Add chicken stock and bring to the boil.
  3. Combine the minced chicken, 3 diced tomatoes, diced onion, mint, oregano, egg, rice, salt and pepper in a large bowl. Mix well and use your hands to form golf ball-sized meatballs.
  4. Using a ladle, gently lower the meatballs into the simmering soup. Simmer until the meatballs float, then add the sliced courgette, carrots and chayote squash. Taste for seasoning; cover and cook on low until vegetables are tender.

Chayote squash:

Chayote squash taste a little like courgettes. They are available in Mexican and West Indian grocers.

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Mexican Meatball Soup

These meatballs, albondigas in Spanish, are easy to make in a thick sauce made with fresh tomatoes. Put it on top of some rice and you have a full meal. So are you ready to learn how to make Mexican meatball soup? Let’s get started!

If you do not know what to make for dinner this is just the recipe for you to put on the table.

Because everybody loves meatballs and these only require common ingredients but have a thick and rich flavor.

Like all of the recipes on the Tortilla Channel, you can add whatever you like to this soup.

Want more veggies? You can do just that. So you can add:

  • Carrots
  • Bell peppers
  • Potatoes
  • Red onions
  • Peas,
  • Green beans
  • Zucchini

Slice and finely dice your vegetables and let the sauce simmer so your sauce will be even better.

You can make this recipe with ground beef, a combination of ground beef and pork, or with ground turkey.


Albondigas Soup Recipe (Mexican Meatball Soup)

This albondigas soup is a one-pot meal that has tender beef and rice meatballs gently simmered in a seasoned beef broth loaded with carrots, tomatoes and shredded green cabbage.

Learn how to make authentic albodigas Mexican meatball soup from College Inn®. This meatball soup recipe is perfect for any occasion!

Serves 6

Ingredients

1 medium onion, finely chopped, divided

1/3 cup uncooked long-grain white rice

1 large egg, lightly beaten

1 Tbsp. chili powder, divided

2 carrots, sliced into 1/4-inch rounds

2 plum tomatoes, diced into 1/2-inch pieces

2 cups shredded green cabbage

Optional Toppings

Topping Options : Fresh cilantro, lime wedges, Mexican hot sauce, sliced green onion

Directions

Gently mix together beef, 1/2 of onion, rice, egg, salt, 1 1/2 tsp. chili powder and 1 tsp. cumin. Form into 1-inch balls (about 1 Tbsp. each) and place on a baking sheet refrigerate.

Heat oil in a 5-qt. saucepan or Dutch oven over medium heat. Add remaining onion and cook about 5 minutes until softened. Add 1 1/2 tsp. chili powder and 1 tsp. cumin and cook 30 seconds. Add broth, water, carrots and tomatoes bring just to a boil over high heat, scraping up browned bits from the bottom of the pan.

Gently add meatballs in an even layer, making sure they are mostly submerged. Reduce heat to medium low and simmer about 20 minutes until the rice in the meatballs is done. Add cabbage and simmer 2 minutes or until crisp-tender. Season to taste with salt. Serve with toppings, as desired.


Make Ahead Tips and Storing Albondigas

The meatball mixture can be made a day ahead and stored in the refrigerator. Just be sure to squeeze out as much liquid from the shredded zucchini.

When making the meatballs immediately, it helps to store the meat mixture in the fridge while you prep the soup base. This makes it easier to form the meatballs.

Leftovers can be store in the fridge for a couple days and reheated on the stove.

Serve the Chicken Albondigas with a squeeze of lime, extra cilantro, and some hot sauce if you want it to be spicy. My kids also enjoy eating albondigas with a simple cheese quesadillas or extra rice on the bottom.


Mexican Meatball Soup (Super Easy and One of My Favorites)

If there’s one food that I just can’t get enough of, it’s paleo meatballs. There are so many delicious ways to enjoy them that are totally paleo friendly as well. One of my very favorite ways to enjoy my meatballs is by making a hearty meatball soup. That’s exactly what this recipe makes--an unbelievably tasty meatball soup that features homemade meatballs cooked in a yummy soup base that’s full of herbs, spices, and healthy veggies. Together, they give off a Mexican vibe to the dish. The best part of all? It’s so easy to make, which means it’s definitely become one of my regular go to meals as of late. You could make this without much preparation time either, perfect for dinner with the family after a long day at work.

It’s All in the Base

The first thing that you’ll want to do when making this recipe is prepare your soup base. Start out by heating some olive oil over a medium heat in a pot, and then begin to add your vegetables. Start with the onion, carrots, celery, and jalapeno peppers. With the addition jalapeno peppers, you’re immediately getting this spicy soup off to a great start. As with most types of peppers, jalapenos contain capsaicin, and they’re also an excellent source of disease fighting antioxidants. (1)

After cooking your veggies for about five minutes, the next step is to add your minced garlic cloves. You’re only going to be waiting about 30 seconds before moving on to the next step, but in those 30 seconds, you better believe that the garlic is going to be infusing your soup with a TON of flavor. Along with the onion, garlic contains allicin, which has been shown to have certain beneficial cancer fighting properties. (2)

Next up, add in the zucchini, ground cumin, and dried oregano. The cumin and oregano both help to add even more heat to your soup, and zucchini is an incredibly healthy and versatile paleo vegetable. As with many green veggies, zucchini is loaded with vitamin C and antioxidant and anti-inflammatory properties. (3) Let your soup cook for another couple of minutes, and then add in your beef stock, water, and diced tomatoes. You can let the soup begin to boil as you turn your attention to making the meatballs next.

The meatballs are incredibly simple to prepare. Just mix your ground beef, almond flour, and other ingredients together in a bowl, season with salt and pepper, and form the mixture into meatballs before adding them into the soup. At this point, you’re going to want to reduce the heat and let the soup simmer for about 20 minutes. Finally, add in the kale (you can use spinach or chard if you’d like) and then let it simmer for an extra 15 minutes before serving.

It’s incredible that with how simple this Mexican meatball soup is to prepare, it ends up making a relatively low calorie meal that’s just about as close to a gourmet soup as it gets while still being very filling. If you like spicy soups, you’re going to absolutely love this dish. For those of you who are a bit more hesitant when it comes to enjoying hot foods, I’d recommend serving this alongside some lime wedges to help offset the spiciness a little bit.

PS. If you loved this recipe and you’re looking for some more inspiration when it comes to paleo friendly spicy soups, then I’ve got a few recipes I can recommend for you. The first is for a spicy beef tortilla soup with avocado. And if you love to use a crockpot, then you’ll definitely want to try this slow cooker taco soup.


Mexican Meatball Soup

Today I decided to bring some Mexican flavor to our dinner table and made this very traditional Mexican meatball soup, also known as Albondigas soup. Albondigas is the Spanish word for meatballs and there are many variations of this dish. My version of this soup is very hearty, warming and full of flavor!

I made the meatballs with ground beef, but you can make them with pork, or a mixture of beef and pork. I also added some rice to the meatballs to keep them moist and add a bit of texture. Trust me, they are so soft and flavorful that just melt in your mouth!

Moreover, this soup is brimming with fresh vegetables such as zucchini, carrots, celery, onions and potatoes. Like I said, it’s filling, delicious AND it’s actually quite easy to make. A true comfort food!

If you’re looking for something warming and tasty for your dinner, this Mexican meatball soup will definitely satisfy your taste buds and leave you craving more. Serve with some bread and enjoy!


Recipe Summary

  • 2 pounds beef shank, with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 onion, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 3 cups beef broth
  • 4 cups water
  • 2 medium carrot, coarsely chopped
  • ¼ cup chopped fresh cilantro
  • 1 potato, quartered (Optional)
  • 2 ears corn, husked and cut into thirds
  • 2 chayotes, quartered (Optional)
  • 1 medium head cabbage, cored and cut into wedges
  • ¼ cup sliced pickled jalapenos
  • ¼ cup finely chopped onion
  • 1 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • 4 radishes, quartered

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.

Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.


Sopa de Albóndigas de Pollo (Chicken Meatball Soup) Recipe

For the Chicken: Place chicken in Dutch oven or large soup pot. Add onion, pepper, garlic, sour orange, culantro, mint, water, salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until chicken is cooked through, about 15 minutes. With slotted spoon, transfer chicken to large plate. When cool enough to handle, use paper towels to remove chicken skin discard. Shred chicken finely.

Strain broth into large bowl. Discard solids and return broth to Dutch oven.

For the Chicken Meatballs: Place onion, bell pepper, and cloves in bowl of food processor and pulse until mixture is a fine paste. Melt butter in large skillet over medium heat. Add onion mixture and annatto and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Transfer to large bowl.

Add corn masa mix, 1 teaspoon salt, 2 cups strained broth, culantro, mint, sour orange juice, and half the shredded chicken. Stir until thoroughly combined. Shape a single 1/2-inch ball of dough. Bring broth to simmer over medium-low heat. Cook meatball until it floats to surface and taste. Add salt to masa mixture if needed.

Shape dough into 1 1/2-inch balls and add to simmering broth. Cook until meatballs float to surface, 6 to 8 minutes. Return remaining shredded chicken to broth to heat through. Divide meatballs among bowls and ladle broth over. Serve, garnished with cilantro and mint.


Albondigas Soup Recipe

Place all the ingredients for the meatballs in a bowl. Combine the ingredients until they’re all incorporated.

Form the meat mixture into 1-inch sized balls.

Preheat the oven to 400 degrees F and place the meatballs on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.

While the meatballs are baking, get going on the soup.

Heat the oil over medium-high heat in a large stock pot and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.

Add all remaining ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes.

Add the baked meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.

Dish up the Albondigas Soup and serve sprinkled with some chopped cilantro.


HOW DO I REHEAT Albondigas Soup?

  • Stove: You can reheat large batches of Albondigas Soup on the stove over medium low heat, stirring gently until warmed through. Add additional water or broth as needed to reach desired consistency.
  • Microwave: For smaller batches or individual servings, you can reheat Albondigas Soup in the microwave. Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed. Stir in additional broth or water to reach desired consistency.