Meatball Soup
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | 1 ¼ cup |
| Calories | 161 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 31 mg |
| Sodium | 193 mg |
| Potassium | 461 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 4 g |
| Protein | 13 g |
Servings and Times
| Servings | 8 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Ground chicken | ½ pound |
| Ground lean beef | ½ pound |
| Water | 10 cups |
| Annato (also called achiote), optional, for coloring | 1 tablespoon |
| Bay leaf | 1 |
| Small onion, chopped | 1 |
| Green pepper, chopped | ½ cup |
| Mint | 1 teaspoon |
| Small tomatoes, chopped | 2 |
| Oregano | ½ teaspoon |
| Instant corn flour | 4 tablespoons |
| Black pepper | ½ teaspoon |
| Garlic cloves, minced | 2 |
| Salt | ½ teaspoon |
| Medium carrots, chopped | 2 |
| Cabbage, chopped | 2 cups |
| Celery stalks, chopped | 2 |
| Frozen corn | 1 package (10 ounces) |
| Medium zucchini, chopped | 2 |
| Medium chayote, chopped (added zucchini can be used instead) | 1 |
| Cilantro, minced | ½ cup |
- Directions
- In large pot, combine water, annato, bay leaf, half of onion, green pepper, and 1/2 teaspoon of mint. Bring to boil.
- In bowl, combine chicken, beef, other half of onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30–45 minutes.
- Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini. Cook for another 5 minutes. Garnish with cilantro and rest of mint.
