Soup: Meatball Soup

This soup beefs up the health by using chicken with lean beef to lower the fat.

Ingredients

1 tsp crumbled bay leaf
1/2 tsp ground oregano
1/2 tsp black pepper
1 tsp salt
1/3 tbsp mint
1/2 lb ground chicken
2 cups chopped cabbage
2 medium carrots
2 stalks medium celery
1 chayote
1/2 cup cilantro
2 cloves minced garlic
1/2 cup chopped green pepper
2 medium zucchini
2 small whole tomatoes
10 oz frozen corn
10 cups water
1/4 cup corn flour
1/2 lb ground lean beef

Instructions

1. In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 teaspoon of mint. Bring to boil.

2. In bowl, combine chicken, beef, other half of 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 30–45 minutes.

3. Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini. Cook for another 5 minutes.
Garnish with cilantro and rest of mint.

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