Meatball Soup
Ground chicken and lean ground beef lower the amount of fat in this
soup.
1/2 lb ground chicken
1/2 lb ground lean beef
10 cups water
1 Tbsp annato (achiote)
1 bay leaf
1 small onion, chopped
1/2 cup green pepper, chopped
1 tsp mint (yerbabuena)
2 small tomatoes, chopped
1/2 tsp oregano
4 Tbsp instant corn flour (masa harina)
1/2 tsp black pepper
2 cloves garlic, minced
1/2 tsp salt
2 medium carrots, chopped
1 medium chayote (christophine), chopped
2 cups cabbage, chopped
2 celery stalks, chopped
1 10-oz package frozen corn
2 medium zucchini, chopped
1/2 cup cilantro, minced
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 he 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