Meatball Soup
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 1 1/2 hours |
| Servings |
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Ingredients
- 1/2 lb. ground chicken
- 1/2 lb. ground lean beef
- 1/2 small onion, chopped
- 2 small tomatoes, chopped
- 1/2 teaspoon oregano
- 4 tablespoons instant corn flour (masa harina)
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon salt
For soup:
- 1 tablespoon annato seed (achiote)
- 1 bay leaf
- 1/2 small onion, chopped
- 1/2 cup chopped green pepper
- 1 teaspoon mint (yerba buena), divided
- 2 medium carrots, chopped
- 1 medium chayote (christophine), chopped
- 2 cups chopped cabbage
- 2 celery stalks, chopped
- 1 package (10 oz) frozen corn
- 2 medium zucchini, chopped
- 1/2 cup minced cilantro
Ingredients
For soup:
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Instructions
- In a large stock pot, combine water, annato, bay leaf, ½ chopped onion, green pepper, and ½ teaspoon of mint. Bring to a boil.
- 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.
- Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini and cook for another 5 minutes.
- Serve warm, garnished with cilantro and the rest of the mint.
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