• 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 ½ pounds ground beef
  • cup seasoned dry bread crumbs
  • cup milk
  • 1 tablespoon chopped fresh cilantro


  1. Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes.

  2. Mix together beef, bread crumbs, and milk in a bowl.

  3. Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.

  4. Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.

  5. Garnish with sprinkled cilantro.

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