Nutrition Facts

Serving Size 1 ¼ cup
Calories 161
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 31 mg
Sodium 193 mg
Potassium 461 mg
Total Carbohydrate 17 g
Dietary Fiber 4 g
Protein 13 g

Servings and Times

Servings 8

Ingredients and Preparation

Ingredients Measures
Ground chicken ½ pound
Ground lean beef ½ pound
Water 10 cups
Annato (also called achiote), optional, for coloring 1 tablespoon
Bay leaf 1
Small onion, chopped 1
Green pepper, chopped ½ cup
Mint 1 teaspoon
Small tomatoes, chopped 2
Oregano ½ teaspoon
Instant corn flour 4 tablespoons
Black pepper ½ teaspoon
Garlic cloves, minced 2
Salt ½ teaspoon
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.