Meatball Soup
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 |
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.
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