You'll have a ball with this soup. These meatballs add some bulk to a traditional vegetable broth. Enjoy this soup as your main meal or as a pre-dinner appetizer.
Meatball Soup
Meatball Soup
Ingredients
For 8 people
8 ounce(s) ground chicken
8 ounce(s) ground lean beef
80 floz water
1/4 teaspoon(s) bay leaves (1 bay leaf)
1small onion, chopped
4 ounce(s) green pepper, chopped
1 teaspoon(s) mint, chopped, divided
2small tomatoes, chopped
1/2 teaspoon(s) oregano
4 tablespoon(s) instant corn flour
1/2 teaspoon(s) black pepper
2cloves garlic, minced
1/2 teaspoon(s) salt
2medium carrots, chopped
2 cup(s) cabbage, chopped
2celery stalks, chopped
1pkg. (10 oz.) frozen corn
2medium zucchini, chopped
1/2 cup(s) cilantro, minced
Directions
In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 tsp. of mint and bring to boil.
In bowl, combine chicken, beef, other half of onion, tomato, oregano, corn flour, pepper, garlic, and salt and mix well. Form 1-inch meatballs and place meatballs in boiling water and lower heat. Cook over low heat for 30–45 minutes.
Add carrots, 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.