Go Back Email Link
–+ servings
Sopa De Albondigas De Pollo

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
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

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.
Tried this recipe?Let me know how it was!