Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
8
Ingredients
Directions
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 blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare 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 boiling stock. Remove the ladle and repeat with remaining meatballs.
Place zucchini, chayote, and carrots into 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.
Nutrition Facts (per serving)
| 233 | Calories |
| 5g | Fat |
| 17g | Carbs |
| 31g | Protein |
