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 (yerbabuena)
2 small tomatoes, chopped
1/2 teaspoon oregano
4 tablespoons instant corn flour
(masa harina)
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon salt
2 medium carrots, chopped
1 medium chayote (christophine),
chopped
2 cups cabbage, chopped
2 celery stalks, chopped
1 10-ounce package frozen corn
2 medium zucchini, chopped
1/2 cup cilantro, minced


1. 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.
2. 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.
3. 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.


Yield: 8 servings
Serving size: 1 1/4 cups
Each serving provides:
Calories: 161
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 31 mg
Sodium: 193 mg
Calcium: 47 mg
Iron: 2 mg