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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
Prep time Cook time Yields Serving Size
15 minutes 1 hour 30 minutes 8 servings 1 ¼ C
Ingredients

  • 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

  • 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.

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