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Meatball Soup

Ground chicken and lean ground beef lower the amount of fat in this soup.

Recipe Source: Stay Young At Heart


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

calories 161
Total fat 4 g
Saturated fat 1 g
Cholesterol 31 mg
Sodium 193 mg
Calcium 47 mg
Iron 2 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    In a large stock pot, combine water, annato, bay leaf, ½ chopped onion, green pepper, and ½ teaspoon of mint. Bring to a boil.

  • 2
    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.

  • 3
    Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini and cook for another 5 minutes.

  • 4
    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.