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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	quart		-	-	-	-
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
potato	2		peeled diced	-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
salsa	1 1/2	cups		113.1	25.896	5.928	0.6629999999999999
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
beef	1 1/2	pounds	ground	1347.1709	0.0	132.1316	86.6136
bread crumb	1/3	cup	seasoned	142.2	25.9128	4.806	1.9080000000000001
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.