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Meatball Soup

meatball soup

Ground chicken and lean ground beef lower the amount of fat in this Meatball 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
2 small tomatoes, chopped
1/2 teaspon oregano
4 teaspons instant corn flour
1/2 teaspon black pepper
2 cloves garlic, minced
1/2 teaspon salt
2 medium carrots, chopped
1 medium chayote, chopped
2 cups cabbage, chopped
2 celery stalks, chopped
1 10-ounce package frozen corn
2 medium zucchini, chopped
1/2 cup cilantro, minced


* Annatto is a popular food coloring made from the seeds of the achiote tree.

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.

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.

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.

Nutrition Information

Recipe makes 8 servings. Serving size: 1-1/4 cup
Calories: 161; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 31mg

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