Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Chayote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb ground chicken
- 1/2 lb ground lean beef
- 10 C water
- 1 Tbsp annato (also called achiote), optional, for coloring
- 1 bay leaf
- 1 small onion, chopped
- 1/2 C green pepper, chopped
- 1 tsp mint
- 2 small tomatoes, chopped
- 1/2 tsp oregano
- 4 Tbsp instant corn flour
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/2 tsp salt
- 2 medium carrots, chopped
- 2 C cabbage, chopped
- 2 celery stalks, chopped
- 1 package (10 oz) frozen corn
- 2 medium zucchini, chopped
- 1 medium chayote, chopped (added zucchini can be used instead)
- 1/2 C cilantro, minced
Directions
1.In large pot, combine water, annato, 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
4.minutes. Add corn and zucchini. Cook for another 5 minutes.
5.Garnish with cilantro and rest of mint.