Meatball Soup
| Total : 90 min |
Ingredients:
- ½ pound ground chicken
- ½ pound ground lean beef
- 10 cups water
- 1 tablespoon annatto (achiote)
- 1 bay leaf
- 1 small onion, chopped
- ½ cup green pepper, chopped
- 1 teaspoon mint (yerbabuena)
- 2 small tomatoes, chopped
- ½ teaspoon oregano
- 4 tablespoons instant corn meal
- ½ teaspoon black pepper
- t tablespoon minced garlic
- ½ teaspoon salt
- 2 cups shredded carrots
- 3 cups shredded cabbage
- 1 10-ounce package frozen corn
- ½ cup cilantro, minced
Directions:
- In a large pot, combine water, annatto, bay leaf, half of the onion, green pepper, and ½ 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 remaining vegetables except cilantro. Cook over low heat for 25 minutes. Garnish with cilantro and the rest of the mint.
Exchange: 1 starch, 2 lean meat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
8 1¼-cup servings
8 1¼-cup servings
Amount Per Serving
Calories 160 Calories from Fat 35
% Daily Value
6% Total Fat 4g
13% Cholesterol 40mg
9% Sodium 220mg
6% Total Carbohydrate 18g
12% Dietary Fiber 3g
0% Sugars 0g
26% Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
