University of Illinois Extension
Main Dish Closeup
Share this recipe with your friends    Share on Facebook    Tweet on Twitter    
Meatball Soup
Total : 90 min


  • ½ pound ground chicken
  • ½ pound ground lean beef
  • 10 cups water
  • 1 tablespoon annatto (achiote)
  • 1 bay leaf
  • 1 small onion, chopped
  • ½ cup green pepper, chopped
  • 1 teaspoon mint (yerbabuena)
  • 2 small tomatoes, chopped
  • ½ teaspoon oregano
  • 4 tablespoons instant corn meal
  • ½ teaspoon black pepper
  • t tablespoon minced garlic
  • ½ teaspoon salt
  • 2 cups shredded carrots
  • 3 cups shredded cabbage
  • 1 10-ounce package frozen corn
  • ½ cup cilantro, minced


  1. In a large pot, combine water, annatto, bay leaf, half of the onion, green pepper, and ½ 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 remaining vegetables except cilantro. Cook over low heat for 25 minutes. Garnish with cilantro and the rest of the mint.
Exchange: 1 starch, 2 lean meat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
8 1¼-cup servings
 Amount Per Serving
 Calories 160      Calories from Fat 35
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: