Sopa De Albondigas De Pollo - Nicaraguan Chicken Meatball Soup

Tender chicken meatballs, soft potatoes, and a rich tomato-based broth. This sopa de albóndigas de pollo is hearty, cozy, and full of flavor. A Nicaraguan classic, it’s made with simple ingredients, perfect for chilly nights or whenever you’re craving comfort in a bowl.

Ingredients for Sopa de Albóndigas de Pollo

Broth: Bone-in chicken thighs or drumsticks simmer with onion, tomato, and stock (or water), while potatoes add comfort and heartiness.

Chicken Meatballs: Ground chicken, rice, egg, and onion make tender albóndigas cooked right in the broth, seasoned with salt and optionally accented with citrus for brightness.

Flavor & Finish: Add fresh herbs, citrus, or cilantro at the end for freshness.

Sopa De Albondigas De Pollo Nicaraguan Chicken Meatball Soup

Keesha’s Tips & Tricks

Breadcrumbs or Masa: I lean toward breadcrumbs; they add a nice bite, especially with something like sourdough. Masa gives a softer texture.
Cook Larger Cuts First: If using thighs or drumsticks, simmer them first, then add potatoes and meatballs so everything finishes together.
Adjust the Broth: If the soup thickens too much, add a splash of hot water or stock.
Check Temperature: I always use a thermometer, 165°F (74 °C) is the safe point for chicken and meatballs.

Sopa De Albondigas De Pollo Nicaraguan Chicken Soup

What to Serve with Sopa de Albóndigas de Pollo

Warm Corn Tortillas: Perfect for dipping into the broth.
Avocado Slices: Creamy, refreshing, and a great topping.
White Rice: A classic pairing in Nicaraguan homes.

How to Store Sopa de Albóndigas de Pollo

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.

Sopa de Albóndigas de Pollo stored in an airtight container.

FAQs about Sopa De Albondigas De Pollo

Use egg and rice as binders, and don’t overwork the meat. Drop them gently into simmering (not boiling) broth.

Egg and breadcrumbs bind the mixture, but balance is key. Too many breadcrumbs can dry it out and cause crumbling.

They’re likely packed too tightly. Shape them gently so they stay juicy and tender in the soup.

More Delicious Soups

Love this soup? You might also enjoy Cassava Leaf Soup or the creamy Gbegiri Soup. For something comforting, try Crema de Auyama. Or, keep it classic with Sopa de Estrellas and Sopa de Fideo con Papas.