Chicken Albondigas Soup

Combine four large tomatoes, half of a medium-sized onion, and minced garlic in a food processor. Process until the mixture is completely smooth.

Heat a generous amount of oil in a large, deep pot over medium heat. Add the blended tomato mixture and cook until it undergoes a noticeable color change, approximately five minutes. Introduce chicken broth into the pot and reduce the heat level. Simmer the mixture while preparing homemade meatballs.

In a separate bowl, combine one pound of ground chicken. Add three chopped tomatoes, half of the medium-sized onion that was used earlier, one egg, cooked white rice, a handful of fresh mint leaves, dried oregano, salt, and pepper. Mix the ingredients thoroughly with your hands until they are evenly distributed.

Take approximately one-quarter cup of the chicken mixture and shape it into round meatballs using your wet hands. Place them on a baking sheet. Repeat the process with the remaining chicken mixture.

Bring the stock mixture to a rolling boil. Carefully place one meatball into the ladle and submerge it in the boiling liquid. Remove the ladle, repeat the process with the remaining meatballs.

Add sliced zucchini, chayote squash, and carrots to the stock mixture. Bring it to a boil once more. Lower the heat level, season with salt, and cover the pot. Simmer until the meatballs are no longer pink in the center and the vegetables are tender, approximately thirty minutes.