VEGETABLE SOUP WITH MEATBALLS

½ Pound ground chicken
½ Pound lean ground beef
10 Cups water
1 Bay leaf
1 Small onion, chopped
½ Cup green bell pepper, sliced
1 Teaspoon dried mint
2 Small tomatoes, cut
½ Teaspoon oregano
4 Tablespoons instant flour
½ Teaspoon black pepper
½ Teaspoon salt
2 Garlic cloves, minced
2 Medium carrots, sliced
2 Cups cabbage, cut
2 Stalks celery, cut in small pieces
1 Package of frozen corn (10 ounces)
2 Medium zucchini, cut
1 Medium squash, cut
½ Cup cilantro, finely cut

In large pot, combine water, bay leaf, half of onion, green pepper, and half a teaspoon of mint. Bring to boil. In bowl, combine chicken, beef, other half of onion, tomato, oregano, 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, squash, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini. Cook for another five minutes. Garnish with cilantro and rest of mint.

Serving size: 1/8 of soup
Calories: 161
Fat: 4 g
Cholesterol: 31 mg
Carbohydrate: 17 g
Protein: 13 g
Sodium: 193 mg

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