Meatball Soup

Ingrédients

• 1 cuillère à café, émietté bay leaf
• 1/2 cuillère à café, écrasées oregano
• 1/2 cuillère à café black pepper
• 1 cuillère à café salt
• 1/3 cuillère à soupe mint
• 1/2 lb ground chicken
• 2 tasses, hachés cabbage
• 2 moyennes carrots
• 2 tiges, moyennes celery
• 1 chayote
• 1/2 cup cilantro
• 2 gousse minced garlic
• 1/2 tasse, haché green pepper
• 2 moyennes zucchini
• 2 petits ensembles tomatoes
• 10 tasses water
• 1/4 cup corn flour
• 1/2 lb ground lean beef
• 10 oz frozen corn

Directives

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