• Meatball Soup

    Nutrition Facts

    Serving Size 1 ¼ cup
    Calories 161
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 31 mg
    Sodium 193 mg
    Potassium 461 mg
    Total Carbohydrate 17 g
    Dietary Fiber 4 g
    Protein 13 g

    Servings and Times

    Servings 8

    Ingredients and Preparation

    Ingredients Measures
    Ground chicken ½ pound
    Ground lean beef ½ pound
    Water 10 cups
    Annato (also called achiote), optional, for coloring 1 tablespoon
    Bay leaf 1
    Small onion, chopped 1
    Green pepper, chopped ½ cup
    Mint 1 teaspoon
    Small tomatoes, chopped 2
    Oregano ½ teaspoon
    Instant corn flour 4 tablespoons
    Black pepper ½ teaspoon
    Garlic cloves, minced 2
    Salt ½ teaspoon
    Medium carrots, chopped 2
    Cabbage, chopped 2 cups
    Celery stalks, chopped 2
    Frozen corn 1 package (10 ounces)
    Medium zucchini, chopped 2
    Medium chayote, chopped (added zucchini can be used instead) 1
    Cilantro, minced ½ cup
    Directions
    1. In large pot, combine water, annato, 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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