Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

"This recipe came from my mother-in-law a long time ago, and I have done things to make it healthier, like substituting ground turkey for the ground beef. I'm also a big fan of cilantro, which adds a lot to the great flavor of this soup." --CL Reader

Recipe by Cooking Light January 2001

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Recipe Summary

Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 8 ingredients in a bowl, and shape the mixture into 24 (3/4-inch) meatballs.

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  • Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Stir in tomato, water, and broth; bring to a boil. Add celery, carrot, corn, and cumin, if desired. Return to a boil; drop meatballs into pot. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender and meatballs are cooked. Stir in 3 tablespoons cilantro.

Nutrition Facts

97 calories; calories from fat 28%; fat 3g; saturated fat 0.9g; mono fat 1.1g; poly fat 1g; protein 7g; carbohydrates 11g; fiber 2.2g; cholesterol 21mg; iron 1mg; sodium 169mg; calcium 34mg.
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