Prep: 20 min, Cook: 40 min

Serves 6

INGREDIENTS

• 2 pounds of ground chicken
• 7 mint leaves, finely chopped
• ½ cup of white rice
• ¼ teaspoon of dried oregano
• 1 teaspoon of salt
• ½ teaspoon of pepper
• ¼ of an onion, finely diced
• 2 garlic cloves, finely minced
• 2 eggs

For Tomato Soup

• 1 tablespoon of Mazola® Corn Oil
• ¼ of an onion, roughly chopped
• 1 garlic clove
• (1) 29-ounce can of tomato sauce
• 4½ cups of chicken broth

Optional Vegetables

• 2 carrots, diced
• 1 potato, peeled and diced

DIRECTIONS

For Meatballs

1. In a large bowl, add the chicken, mint, rice, oregano, salt, pepper, onion, garlic, and eggs.
2. Mix until well combined.
3. Form meatballs, about 1″ to 1½” in diameter. Repeat process with remaining meat.
4. Place in the fridge until ready to use.

For Tomato Soup

1. Heat Mazola® Corn Oil in a large stock pot. Add the onion and garlic. Cook for 1 minute.
2. Then add the tomato sauce. Cook for 2 minutes.
3. Gently and carefully add the meatballs to the pot, one-by-one.
4. Add the chicken broth. Stir gently. Cook for 5 minutes.
5. Add the carrots and potatoes (optional).
6. Stir gently to combine. Cover and let cook for 25 minutes.
7. Serve with lime and enjoy.