* 1 Whole Chicken, cut in pieces
* 10 cups water
* 3 cloves of garlic
* 3 tablespoons Salt
* 1 onion
* 2 jalapeños peppers, chopped
* 1 tablespoon achiote, powder or paste
* 1 small butternut squash, cubed
* 2 tomatoes
* a few fresh mint leaves, to your taste
* 1/4 cup sour orange juice, (or orange juice mixed with the Sour Orange Adobo)
* 1 teaspoon cumin
* pinch black pepper

Ingredients for the Albóndigas:

* 2 Shredded Chicken Breasts
* 1/2 stick of butter, melted, or 1/4 cup
* 2 Tablespoons Bitter Orange Juice (or orange juice mixed with the Bitter Orange Adobo)
* Salt, Pinch of pepper
* 1 teaspoon Achiote
* 1 jalapeño pepper chopped extremely fine, chopped onion, chopped mint
* 1 egg
* 1/2 pound of corn masa
* Soup Broth

Preparation:

1- Boil the chicken pieces in enough water with the garlic, onion, pepper and achiote. When the chicken has cooked, take out the chicken and reserve. Add the vegetables (jalapeños and squash) turn the heat off and let stand for 10-15 minutes, while you will be preparing the albóndigas.

2- Making the meatballs: chop very finely the two chicken breasts, mixing them with the melted butter, bitter orange juice, salt, a pinch of pepper, achiote, jalapeños, the finely chopped onion and mint, all mixed together with the egg and corn masa; add more chicken from what chicken is left if you want more albóndigas...

3- All these ingredients mixed together created a thick paste, if it seems too dry, you could add a teaspoon or two of the broth we did earlier to soften it. We now make the small meatballs shaping them like an extremely small lemon with your hands.

4- Back to the broth, add the tomatoes, mint, bitter orange juice, cumin and pepper. Simmer for about 15 minutes, then add the albóndigas and simmer until they are cooked.

Enjoy your soup!