Ingredients
6
6 servings
- •1 quart water
- •4 carrots, sliced
- •2 small potatoes, peeled and diced
- •1 medium onion, diced
- •1.5 cups salsa, medium or hot
- •2 beef bouillon cubes
- •1.5 pounds ground beef
- •0.33333334326744 cup seasoned dry bread crumbs
- •0.33333334326744 cup milk
- •1 tablespoon chopped fresh cilantro
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 326
- Carbohydrate: 20g
- Fat: 17g
- Fiber: 4g
- Protein: 23g
- Sugar: 6g
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