Meatball Soup

    Servings: 8 / Units per serving=3
    Serving size: 1 1/4 cups

    Source: Healthy Heart


      1/2 lb ground chicken
      1/2 lb ground lean beef
      10 C water
      1 bay leaf
      1 sm onion, chopped
      1/2 C green pepper, chopped
      1 tsp mint
      2 sm tomatoes, chopped
      1/2 tsp oregano
      4 T instant corn flour
      1/2 tsp black pepper
      2 cloves garlic, minced
      1/2 tsp salt
      2 med carrots, chopped
      2 C cabbage, chopped
      2 celery stalks, chopped
      1 pkg (10 oz) frozen corn
      2 med zucchini, chopped
      1 medium chayote, chopped (Replace with zucchini, if desired.)
      1/2 C cilantro, minced

    In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 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 to 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.

    Each serving provides: Calories: 161, Total fat: 4 g, Total fiber: 4 g