This is a very simple soup to make with lots of flavor and a medium amount of heat due to the green chiles.  If you prefer a milder version, substitute with regular diced tomatoes.  Conversely, if you prefer a hotter version, add a diced jalapeno.  Also, this is a gluten-free recipe because the meatballs do not have bread crumbs. 20150811_114301


  • 6 c water
  • 5 carrots, sliced
  • 2 potatoes, diced
  • 1 onion, diced
  • 1 can (14.5 oz.) diced tomatoes with green chiles20150811_114539
  • 2 t better than bouillon beef flavor
  • 1 pound ground beef
  • ½ t paprika
  • ½ t garlic powder
  • ½ t onion powder
  • ½ t cumin
  • Pinch of salt
  • Pinch of pepper
  • Bunch of cilantro, chopped







In a large stock pot, combine water, carrots, potatoes, onion, tomatoes with green chiles, better than bouillon, and half of the cilantro.  Bring to a boil.

20150811_121445To make the meatballs, combine ground beef, paprika, garlic, 20150811_120431onion, cumin, salt, pepper, and the other half of cilantro.  Form into 1-inch balls and drop into the boiling soup.  Reduce heat to a simmer.  Cook until the meatballs are no longer p ink and vegetables are tender.