Mexican Chicken Meatball Soup (Sopa De Albondigas De Pollo) - cooking recipe

Ingredients

4 Roma tomatoes, quartered
1/2 onion
3 cloves garlic
1 tablespoon olive oil
2 1/2 quarts chicken stock
2 pounds ground chicken breast
3 Roma tomatoes, seeded and finely chopped
1/2 onion, finely chopped
1 egg
1/4 cup basmati rice
1 tablespoon finely chopped mint leaves
1/4 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

Preparation

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.