Meatball Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size1 ¼ cupCalories161Total Fat4 gSaturated Fat1 gCholesterol31 mgSodium193 mgPotassium461 mgTotal Carbohydrate17 gDietary Fiber4 gProtein13 g
Servings and Times
Servings8
Ingredients and Preparation
IngredientsMeasuresGround chicken½ poundGround lean beef½ poundWater10 cupsAnnato (also called achiote), optional, for coloring1 tablespoonBay leaf1Small onion, chopped1Green pepper, chopped½ cupMint1 teaspoonSmall tomatoes, chopped2Oregano½ teaspoonInstant corn flour4 tablespoonsBlack pepper½ teaspoonGarlic cloves, minced2Salt½ teaspoonMedium carrots, chopped2Cabbage, chopped2 cupsCelery stalks, chopped2Frozen corn1 package (10 ounces)Medium zucchini, chopped2Medium chayote, chopped (added zucchini can be used instead)1Cilantro, minced½ 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.






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