Meatball Soup
Ground chicken and lean ground beef lower the amount of fat in this soup.
Ingredients
- 1/2 pound ground chicken
- 1/2 pound ground lean beef
- 10 cups water
- 1 tablespoon annato (achiote)
- 1bay leaf
- 1 small onion, chopped
- 1/2 cup green pepper, chopped
- 1 teaspoon mint (yerbabuena)
- 2 small tomatoes, chopped
- 1/2 teaspoon oregano
- 4 tablespoons instant corn flour (masa harina)
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 2 medium carrots, chopped
- 1 medium chayote (christophine), chopped
- 2 cups cabbage, chopped
- 2 celery stalks, chopped
- 1 10-ounce package frozen corn
- 2 medium zucchini, chopped
- 1/2 cup cilantro, minced
Directions
- In a large pot, combine water, annato, bay leaf, half of the onion, green pepper, and 1/2 teaspoon of mint. Bring to a boil.
- In a bowl, combine chicken and beef, the other half of the 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 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. Garnish with cilantro and the rest of the mint.
Yield: 8 servings--Serving size: 1 1/4 cups
Each serving provides:
- Calories: 161
- Total fat: 4 g
- Saturated fat: 1 g
- Cholesterol: 31 mg
- Sodium: 193 mg
- Calcium: 47 mg
- Iron: 2 mg