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Meatball Soup

Ground chicken and lean ground beef lower the amount of fat
in this soup.

1/2 pound ground chicken
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
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

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. Form 1-inch meatballs. Place meatballs in
boiling water and lower heat. Cook over low heat for 30 to
45 minutes.

3. 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

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