Sopa de Albóndigas de Pollo (Nicaraguan Chicken Meatball Soup)

Name: Sopa de Albóndigas de Pollo (Nicaraguan Chicken Meatball Soup)
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: For the Chicken:; 1 (4-pound) chicken, rinsed and cut into 8 pieces; 1 medium yellow onion, peeled and quartered; 1 medium green bell pepper, stemmed, seeded, and quartered; 5 garlic cloves, peeled and smashed; 1 sour orange, split in half (see notes); 1/2 cup packed culantro (see notes); 1/4 cup packed mint leaves; 3 quarts water; 1 tablespoon salt; 2 teaspoons whole black peppercorns; For the Chicken Meatballs:; 1 medium yellow onion, coarsely chopped; 1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped; 4 garlic cloves; 2 teaspoons achiote paste or powdered annato; 3 tablespoons unsalted butter; 2 cups corn masa mix, such as Maseca; 1/2 cup culantro, finely chopped (see notes); 1/4 cup mint leaves, finely chopped; 2 tablespoons sour orange juice (see notes); Cilantro and mint leaves for garnish

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This Nicaraguan Chicken Meatball Soup, or Sopa de Albóndigas de Pollo, features tender chicken meatballs in a flavorful broth made with sour orange, culantro, and mint. This comforting and aromatic soup is the perfect way to warm up on a chilly day and is sure to become a family favorite.

Chicken

Chicken Soup

Latin American Cuisine

Poultry

Soup