Directions:
- In a large stock pot, add water and chicken bouillon and bring to a boil.
- While water is coming to a boil, mix the ingredients for the meatballs, using half the cilantro.
- Once water has begun to boil, start forming meatballs and drop each one into boiling water as you go. (I usually make mine on the small side, a little smaller than a golf ball.).
- Add remaining cilantro to the water, as well as all other soup ingredients.
- Simmer on medium low for about 45 minutes, or until cabbage and carrots are tender.
- NOTE: If desired, you can make the meatball mixture the night before and store in a covered container in the refrigerator. This way, when you get home from work, you'll have that much less to do, although making this soup really doesn't take that much time to put together. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.68 Kcal (1238 kJ) | ||
| Calories from fat | 62.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 111.21mg | 37% | |
| Sodium | 2083.76mg | 87% | |
| Potassium | 745.37mg | 16% | |
| Total Carbs | 25.8g | 9% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 28.44g | 57% | |
| Vitamin C | 47.6mg | 79% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 3.3mg | 18% | |
| Calcium | 138.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 35.82 Kcal (150 kJ) | ||
| Calories from fat | 7.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 11% | |
|---|---|---|---|
| Cholesterol | 13.47mg | 37% | |
| Sodium | 252.45mg | 87% | |
| Potassium | 90.3mg | 16% | |
| Total Carbs | 3.13g | 9% | |
| Sugars | 0.82g | 27% | |
| Dietary Fiber | 0.64g | 21% | |
| Protein | 3.45g | 57% | |
| Vitamin C | 5.8mg | 79% | |
| Vitamin A | 0.2mg | 50% | |
| Iron | 0.4mg | 18% | |
| Calcium | 16.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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