|Ground chicken||½ pound|
|Ground lean beef||½ pound|
|Annato (also called achiote), optional, for coloring||1 tablespoon|
|Small onion, chopped||1|
|Green pepper, chopped||½ cup|
|Small tomatoes, chopped||2|
|Instant corn flour||4 tablespoons|
|Black pepper||½ teaspoon|
|Garlic cloves, minced||2|
|Medium carrots, chopped||2|
|Cabbage, chopped||2 cups|
|Celery stalks, chopped||2|
|Frozen corn||1 package (10 ounces)|
|Medium zucchini, chopped||2|
|Medium chayote, chopped (added zucchini can be used instead)||1|
|Cilantro, minced||½ cup|
- In large pot, combine water, annato, 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 30–45 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.
|Serving Size||1 ¼ cup|
|Saturated Fat||1 g|
|Dietary Fiber||4 g|
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