Meatball Soup

Ingredients

• 1 tsp crumbled bay leafNutrition
• 1/2 tsp ground oreganoNutrition
• 1/2 tsp black pepperNutrition
• 1 tsp saltNutrition
• 1/3 tbsp mintNutrition
• 1/2 lb ground chickenNutrition
• 2 cups chopped cabbageNutrition
• 2 medium carrotsNutrition
• 2 stalks medium celeryNutrition
• 1 chayoteNutrition
• 1/2 cup cilantroNutrition
• 2 cloves minced garlicNutrition
• 1/2 cup chopped green pepperNutrition
• 2 medium zucchiniNutrition
• 2 small whole tomatoesNutrition
• 10 cups waterNutrition
• 1/4 cup corn flourNutrition
• 1/2 lb ground lean beefNutrition
• 10 oz frozen cornNutrition

Directions

1. 1In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 teaspoon of mint. Bring to boil.
2. 2In 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. 3Add 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.

Nutrition per serving

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