• 1 quart water
  • 4carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 ½ cups salsa, medium or hot
  • 2beef bouillon cubes
  • 1 ½ pounds ground beef
  • ⅓ cup seasoned dry bread crumbs
  • ⅓ cup milk
  • 1 tablespoon chopped fresh cilantro
  • Directions

  • Step 1

    In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.


  • Step 2

    Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

  • Step 3

    Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

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