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

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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