Meatball Soup

This soup beefs up the health by using chicken with lean beef to lower the fat.

Keep the Beat: Heart Healthy Recipes by the National Heart, Blood, and Lung Institute, public domain government resource—original source of recipe
 * Serves: 8

Ingredients

 * ½ lb ground chicken
 * ½ lb ground lean beef
 * 10 cups water
 * 1 tbsp annatto (also called achiote), optional, for coloring
 * 1 bay leaf
 * 1 small onion, chopped
 * ½ cup green pepper, chopped
 * 1 tsp mint
 * 2 small tomatoes, chopped
 * ½ tsp oregano
 * 4 tbsp instant corn flour
 * ½ tsp black pepper
 * 2 cloves garlic, minced
 * ½ tsp salt
 * 2 medium carrots, chopped
 * 2 cups cabbage, chopped
 * 2 celery stalks, chopped
 * 1 package (10 oz) frozen corn
 * 2 medium zucchini, chopped
 * 1 medium chayote, chopped (added zucchini can be used instead)
 * ½ cup cilantro, minced

Directions

 * 1) In large pot, combine water, annato, bay leaf, half of onion, green pepper, and ½ teaspoon of mint.
 * 2) Bring to boil.
 * 3) In bowl, combine chicken, beef, other half of onion, tomato, oregano, corn flour, pepper, garlic, and salt.
 * 4) Mix well.
 * 5) Form 1-inch meatballs.
 * 6) Place meatballs in boiling water and lower heat.
 * 7) Cook over low heat for 30–45 minutes.
 * 8) Add carrots, chayote, cabbage, and celery.
 * 9) Cook over low heat for 25 minutes.
 * 10) Add corn and zucchini.
 * 11) Cook for another 5 minutes.
 * 12) Garnish with cilantro and rest of mint.