Mexican chicken meatball soup

    1 hour 10 min

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

    1 person made this

    Serves: 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)

    Prep: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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