> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Healthy Recipes: Meatball soup - URL: https://www.foodconsumer.org/meatball_soup_0105100850/ - Published: 2010-05-01T08:47:00.000Z - Updated: 2026-09-22T16:07:05.000Z - Description: An NIH recipe for a meatball soup using half ground chicken and half lean ground beef, simmered with carrots, chayote, cabbage, celery, corn and zucchini. Eight servings of 1 1/4 cups each at 161 calories and 4 grams of fat. - Author: Food Consumer - Tags: Cooking, Recipes & Dining, #vivvo-import Meatball Soup Ground chicken and lean ground beef lower the amount of fat in this soup. 1/2 pound ground chicken 1/2 pound ground lean beef 10 cups water 1 tablespoon annato (achiote) 1 bay leaf 1 small onion, chopped 1/2 cup green pepper, chopped 1 teaspoon mint (yerbabuena) 2 small tomatoes, chopped 1/2 teaspoon oregano 4 tablespoons instant corn flour (masa harina) 1/2 teaspoon black pepper 2 cloves garlic, minced 1/2 teaspoon salt 2 medium carrots, chopped 1 medium chayote (christophine), chopped 2 cups cabbage, chopped 2 celery stalks, chopped 1 10-ounce package frozen corn 2 medium zucchini, chopped 1/2 cup cilantro, minced In a large pot, combine water, annato, bay leaf, half of the onion, green pepper, and 1/2 teaspoon of mint. Bring to a boil. 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. Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini and cook for another 5 minutes. Garnish with cilantro and the rest of the mint. Yield: 8 servings--Serving size: 1 1/4 cups Each serving provides: Calories: 161 Total fat: 4 g Saturated fat: 1 g Cholesterol: 31 mg Sodium: 193 mg Calcium: 47 mg Iron: 2 mg From NIH.gov