Recipes

Meatball Soup

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.
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Cuisine Continental

Servings 8 servings
Calories 1492.18 kcal

Ingredients

  

  • 8 ounce(s) ground chicken
  • 8 ounce(s) ground lean beef
  • 80 floz water
  • 1/4 teaspoon(s) bay leaves (1 bay leaf)
  • 1 small onion, chopped
  • 4 ounce(s) green pepper, chopped
  • 1 teaspoon(s) mint, chopped, divided
  • 2 small tomatoes, chopped
  • 1/2 teaspoon(s) oregano
  • 4 tablespoon(s) instant corn flour
  • 1/2 teaspoon(s) black pepper
  • 2 cloves garlic, minced
  • 1/2 teaspoon(s) salt
  • 2 medium carrots, chopped
  • 2 cup(s) cabbage, chopped
  • 2 celery stalks, chopped
  • 1 pkg. (10 oz.) frozen corn
  • 2 medium zucchini, chopped
  • 1/2 cup(s) cilantro, minced

Instructions

 

  • In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 tbs 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.
  • Ready in 1 hour and 20 min.

Nutrition

Calories: 1492.18kcalCarbohydrates: 163.06gProtein: 123.26gFat: 45.26gSaturated Fat: 14.9gCholesterol: 382.53mgSodium: 1776.21mgFiber: 25.15gSugar: 40.1g

Keyword Beef, Carrots, Chicken, Heart Healthy, Soup, Tomato, Vegetables
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