- 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
- ⅓ cup seasoned dry bread crumbs
- ⅓ cup milk
- 1 tablespoon chopped fresh cilantro
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.
Mix together beef, bread crumbs, and milk in a bowl.
Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.
Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.
Garnish with sprinkled cilantro.