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Nutrition info - 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.


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)
  • 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

Directions

  1. In large pot, combine water, bay leaf, half of onion, green pepper, and 1/2 tsp. of mint and bring to boil.
  2. 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.
  3. 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 facts

  • Kcal: 186.52 kcal
  • Fibers (g): 3.14g
  • Sodium (mg): 222.03mg
  • Carbs: 20.38g
  • Fat: 5.66g
  • Saturated fat (g): 1.86g
  • Proteins: 15.41g