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.

Nicaraguan Sopa De Albondigas De Pollo – Chicken Meatball Soup

Keesha

This Sopa De Albondigas De Pollo is an incredibly savory and rich chicken meatball soup. It is loaded with different flavors and textures that create a fun and unique meal. Try it with your favorite soup accompaniment.

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Servings

Ingredients

For the chicken meatballs

1 pound ground chicken
1 cup breadcrumbs
1 large egg
1/2 cup onion, finely diced
1/2 cup green bell pepper, finely diced
1/2 cup fresh cilantro, shredded
1/4 cup mint leaves, shredded
6 garlic cloves, minced
1 tsp fine salt
1 tsp freshly ground black pepper

For the soup

2-3 tbsp olive oil
4 chicken pieces of your choice
1 medium onion, quartered
6 garlic cloves, minced
1 can crushed tomatoes
1/2 cup fresh cilantro leaves, finely shredded
6-8 cups water
4 cups chicken broth
2 large potatoes, peeled and cubed in chunks
Fine salt
Freshly ground black pepper
Red chili, sliced for garnish
Fresh shredded cilantro leaves, for garnish

Instructions

Make the chicken meatballs

Place all of the meatball ingredients inside a large mixing bowl.
With gloves on, work the ingredients together until you have a uniform chicken meatball "dough." The flavors should be uniformly and evenly distributed.
Then, divide the mixture into 20-40 meatballs. You can play around with a specific size as long as they are all the same. Place the shaped meatballs to the side.
Heat some olive oil in a large frying pan over medium-high heat. Fry each chicken meatball for 5-7 minutes per side. They should be beautifully browned all around. But they don't have to be completely cooked through yet.
After all of the meatballs have been fried, you can set them aside. Drain them on a plate with paper towel.

Make the chicken soup base

To start, heat some olive oil in a frying pan over medium-high heat. Then, add your chicken pieces and fry them until they become golden brown. They don't have to be cooked through.
Remove the chicken from the heat and set the pieces aside.
In the same pan, reduce the heat to medium and add more olive oil if needed. Add the onions and fry them for 5 minutes. Then, fry the garlic for another minute only.
Next, you can add crushed tomatoes, cilantro leaves, water, and chicken broth. Give the mixture a good stir.
Add the cubed potatoes and browned chicken. Bring the soup to a boil. Once boiling, reduce the heat and allow it to simmer for 10 minutes.
After 10 minutes, add the fried chicken meatballs. Then, continue cooking the soup for another 10 minutes. Your soup is ready when the chicken is completely cooked and the potato cubes are tender.
Finally, if needed, you can adjust the seasoning of the Sopa de Albondigas de Pollo. Serve it immediately while it's still hot.