Meatball Soup

Meatball Soup

Meatball Soup
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.
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At a glance
Main Ingredient:
Cooking Method:
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Course/Dish:
Healthy Eating:
Makes:
8 servings

Ingredients
  • 1/2 lb. ground chicken
  • 1/2 lb. ground lean beef
  • 10 cups of water
  • 1 bay leaf
  • 1 small onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 tsp. mint
  • 2 small tomatoes, chopped
  • 1/2 tsp. oregano
  • 4 tbsp. instant corn flour
  • 1/2 tsp. black pepper
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 2 medium carrots, chopped
  • 2 cups cabbage, chopped
  • 2 celery stalks, chopped
  • 1 pkg. (10 oz.) frozen corn
  • 2 medium zucchini, chopped
  • 1 medium chayote, chopped
  • 1/2 cup cilantro, minced

  • Methods/steps
    1. In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 tsp. of mint and bring to boil.
    2. 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.
    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.
    Additional Tips
    Ready in 1 hour and 20 min

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