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Meatball Soup

June 10, 2008 - 7:30am
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Meatball Soup

Nutrition Facts

Serving Size1 ¼ cup
Total Fat4 g
Saturated Fat1 g
Cholesterol31 mg
Sodium193 mg
Potassium461 mg
Total Carbohydrate17 g
Dietary Fiber4 g
Protein13 g

Servings and Times


Ingredients and Preparation

Ground chicken½ pound
Ground lean beef½ pound
Water10 cups
Annato (also called achiote), optional, for coloring1 tablespoon
Bay leaf1
Small onion, chopped1
Green pepper, chopped½ cup
Mint1 teaspoon
Small tomatoes, chopped2
Oregano½ teaspoon
Instant corn flour4 tablespoons
Black pepper½ teaspoon
Garlic cloves, minced2
Salt½ teaspoon
Medium carrots, chopped2
Cabbage, chopped2 cups
Celery stalks, chopped2
Frozen corn1 package (10 ounces)
Medium zucchini, chopped2
Medium chayote, chopped (added zucchini can be used instead)1
Cilantro, minced½ cup
  1. Directions
  2. In large pot, combine water, annato, bay leaf, half of onion, green pepper, and 1/2 teaspoon of mint. Bring to boil.
  3. 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.
  4. 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.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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