Meatball SoupEn Español (Spanish Version)
Serving Size1 ¼ cupCalories
4 gSaturated Fat1 gCholesterol
461 mgTotal Carbohydrate
17 gDietary Fiber4 gProtein
13 gServings8IngredientsMeasuresGround 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 cupDirectionsIn 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.