|Chicken broth||6 Cup (96 tbs)|
|Minced mint leaves||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Green bell peppers||2 , sliced|
|Sliced onion||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Diced tomatoes||1 Cup (16 tbs)|
|Canned chopped green chilies||4 Ounce (1 Can)|
Put stock ingredients into a large stockpot.
Add the meatballs and bring to a boil over high heat.
Reduce heat and simmer, skimming fat from the surface, for about 15 minutes.
Meanwhile, melt the butter in a large frying pan.
Add all the vegetables except tomatoes and chilies.
Saute about 10 minutes.
Add to the soup along with the tomatoes and chilies.
Simmer about 10 minutes.