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

 

1. 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.
2. 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.
3. 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