Ingredients

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

Instructions

1. 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. 2 Mix together beef, bread crumbs, and milk in a bowl.
3. 3 Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.
4. 4 Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.
5. 5 Garnish with sprinkled cilantro.

Nutrition per serving