Mexican Meatball Soup

Ingredients

• 1.5 pounds Chicken Thighs, bone‑in, skinless (cut into bite‑size pieces)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 2 Tomatoes (medium, diced)
• 1 Onion (medium, finely chopped)
• 3 Garlic Cloves (minced)
• 1/4 cup Fresh Mint (Hierba Buena) (finely minced)
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 2 Potato (medium, peeled and cubed)
• 1 Zucchini (Calabacita) (medium, sliced into half‑rounds)
• 2 cups Water
• 2 tbsp Olive Oil (for sautéing)
• to taste Salt
• to taste Black Pepper
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• 1 Green Chili (chilito verde) (thinly sliced, optional for heat)
• 1/4 Fresh Onion (for serving) (thinly sliced as topping)

Instructions

1. Prepare Ingredients

   Dice the tomatoes, finely chop the onion, mince the garlic, and finely mince the fresh mint. Peel and cube the potatoes and slice the zucchini into half‑rounds. Set all prepared vegetables aside.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the large pot over medium heat. Add the onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.

   Time: PT4M

   Temperature: Medium heat

3. Add Chicken and Herbs

   Add the chicken pieces to the pot, stirring to coat with the aromatics. Sprinkle the garlic powder, dried oregano, and the minced mint over the chicken. Cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

4. Incorporate Tomatoes and Rice

   Stir in the diced tomatoes and the rinsed rice, mixing everything together so the rice is coated with the oil and juices.

   Time: PT2M

   Temperature: Medium heat

5. Add Liquid and Bring to Boil

   Pour in 2 cups of water, season with salt and pepper, and increase the heat to bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High heat

6. Simmer Covered

   Once boiling, reduce heat to low, cover the pot with its lid, and let it simmer for 30 minutes. This cooks the rice and begins tenderizing the chicken.

   Time: PT30M

   Temperature: Low simmer

7. Add Potatoes and Zucchini

   After 30 minutes, uncover the pot and add the cubed potatoes and sliced zucchini. Stir gently, re‑cover, and continue cooking for another 10 minutes, or until the vegetables are fork‑tender.

   Time: PT10M

   Temperature: Low simmer

8. Finish and Serve

   Turn off the heat. Sprinkle the sliced fresh onion, chopped cilantro, and green chili on top. Let the stew rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs, bone‑in, skinless: Chicken breast, Turkey thigh
• Instead of Long Grain White Rice: Brown rice, Arborio rice
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Fresh Mint (Hierba Buena): Fresh cilantro (1/4 cup)
• Instead of Potato: Sweet potato
• Instead of Zucchini (Calabacita): Yellow squash
• Instead of Olive Oil: Vegetable oil
• Instead of Green Chili (chilito verde): Jalapeño

Equipment Needed

• Large Heavy‑Bottomed Pot
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Lid for Pot
• Serving Bowls

Critical Steps — Do Not Skip

• Mincing the fresh mint (hierba buena) to release its aroma
• Adding enough water to reach a boil before covering
• Cooking the stew covered for a full 30 minutes to properly steam the rice and chicken

Chef Tips from the Video

• Use bone‑in chicken thighs for richer flavor; remove the skin if you prefer less fat
• Fresh mint gives a bright, unexpected note – don’t substitute with dried mint
• For extra heat, add a sliced jalapeño with the green chili garnish

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in refrigerator before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare all vegetables and store them in sealed bags for up to 24 hours
• The stew reheats well; add a splash of water when reheating to restore moisture

Frequently Asked Questions