Meatball Soup

Source: National Heart, Lung & Blood Institute
Servings: 8

1/2 pound ground chickenMeatball Soup
1/2 pound ground lean beef
10 cups water
1 tablespoon annato (achiote)
1 bay 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

  1. 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.
  2. In a bowl, combine chicken and beef, the other half of the onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well.
  3. Form 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30 to 45 minutes.
  4. 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.

Serving size: 1 1/4 cups
Per Serving: Calories: 161, Total fat: 4 g, Saturated fat: 1 g, Cholesterol: 31 mg, Sodium: 193 mg, Calcium: 47 mg, Iron: 2 mg


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