Ingredients

  • 13
    cup
  • Meatballs:
  • 1
    lb
    Ground Beef
  • 12
    cups
    Yerba Buena, fresh, chopped
  • 12
    cups
    Mint, fresh, chopped
  • 1
    Egg, beaten
  • 2
    tsp
    Garlic, minced
  • 1
    tsp
    Cumin, ground
  • 12
    tsp
    Sea Salt
  • 14
    tsp
    Black Pepper
  • Soup:
  • 4
    cups
    Chicken Broth
  • 16
    oz
    Diced Tomatoes, canned or 2 Tomatoes, large, diced
  • 1
    cups
    Carrots, sliced
  • 1
    cups
    Russet Potato, diced
  • 12
    cups
    Celery, sliced
  • 14
    cups
    Yerba Buena, fresh, chopped
  • 1
    tsp
    Oregano, dried
  • 12
    tsp
    Cumin, ground
  • Sea Salt, Black Pepper, Lime Juice to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 10
Amount Per Serving
Calories: 150
% Daily Value*
Total Fat: 5g 6%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 45mg 15%
Sodium: 410mg 18%
Total Carbohydrate: 13g 5%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 13g 26%

Instructions

  1. Combine the meatball ingredients in a large bowl and mix until thoroughly incorporated. Form 20 – 25 tight meatballs by rolling them between your hands. Set them aside.
  2. In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and yerba buena. Bring to a boil and reduce heat to a simmer for 10 minutes.
  3. Lower the meatballs and potatoes in the soup and bring back to a boil and reduce heat to simmer for 20 minutes. Add sea salt, black pepper and lime juice to taste. Enjoy!
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