Meatball Soup

• 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

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.