You'll have a ball with this soup. These meatballs add some bulk to a traditional vegetable broth. Enjoy this soup as your main meal or as a pre-dinner appetizer.
At a glance
- In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 tsp. of mint and bring to boil.
- In bowl, combine chicken, beef, other half of onion, tomato, oregano, corn flour, pepper, garlic, and salt and mix well. Form 1-inch meatballs and place meatballs in boiling water and lower heat. Cook over low heat for 30–45 minutes.
- 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.
Ready in 1 hour and 20 min
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