Recipe Source: Stay Young At Heart
Prep time
Cook time
Yields
Serving Size
15 minutes
1 hour 30 minutes
8 servings
1 ¼ C
For meatballs:
½ lb ground chicken ½ lb ground lean beef ½ small onion, chopped 2 small tomatoes, chopped ½ tsp oregano 4 Tbsp instant corn flour (masa harina) ½ tsp ground black pepper 2 cloves garlic, minced ½ tsp salt
For soup:
10 C water 1 Tbsp annato seed (achiote) 1 bay leaf ½ small onion, chopped ½ C chopped green pepper 1 tsp mint (yerba buena), divided 2 medium carrots, chopped 1 medium chayote (christophine), chopped 2 C chopped cabbage 2 celery stalks, chopped 1 package (10 oz) frozen corn 2 medium zucchini, chopped ½ C minced cilantro
161
calories
4 g
Total fat
1 g
Saturated fat
31 mg
Cholesterol
193 mg
Sodium
47 mg
Calcium
2 mg
Iron
Percent Daily Values are based on a 2,000 calorie diet.
Directions
In a large stock pot, combine water, annato, bay leaf, ½ chopped onion, green pepper, and ½ teaspoon of mint. Bring to a boil.
Meanwhile, prepare the meatballs: In a bowl, combine chicken and beef, the other half chopped onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form into 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30 to 45 minutes.
Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini and cook for another 5 minutes.
Serve warm, garnished with cilantro and the rest of the mint.
_______________ Keep the Beat is a trademark of the U.S. Department of Health and Human Services.