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 ==
# In large pot, combine water, annato, bay leaf, half of onion, green pepper, and ½ teaspoon of mint.
# Bring to boil.
# In 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.
# 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.
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Category:Cabbage Recipes
Category:Chayote Recipes
Category:Green bell pepper Recipes
Category:Ground beef Recipes
Category:Ground chicken Recipes
Category:Meatball Recipes
Category:Soup Recipes
Category:Zucchini Recipes