Step 1

Start by dicing your quarter of an onion, cilantro and 2 garlic cloves. Add that to your 1 lb of ground beef along side a quarter cup of rice and quarter cup of bread crumbs. Were going to season with 1 tsps of each: Salt, pepper, onion & garlic powder, chili flakes, oregano. Add in 1 egg. Mix to combine (I use my hands).

Step 2

I like to use an ice cream scooper so they’re all about the same size. Careful they’re not to small because they’ll fall apart and not be too big because it might not cook thoroughly from the inside.

Step 3

Also optional, I like to sear the meatballs till it browns before adding broth I feel like it helps the meatballs keep their shape and adds extra flavor.

Step 4

For our tomato sauce to a blender were going use 3 tomatoes, quarter of an onion, one garlic clove, and 2 chipotle peppers with a tablespoon of the adobo sauce. 2 Chipotle peppers will just give it a little kick, if you want more of a spice you can add 3-4 chipotle peppers. 1 Teaspoon of chicken and tomato bouillon and half a cup of water. Blend well till you have a smooth sauce.

Step 5

Add your tomato sauce to the meatballs and 6 cups of water. Bring up to a boil and add in 1 celery stick, 1 carrot, 1 Serrano for extra heat, handful of cilantro and 2 russet potatoes cut in bite sized pieces.

Step 6

Season to taste. I seasoned the broth with another teaspoon of salt, pepper, onion and garlic powder, oregano and tomato bouillon.

Step 7

Let simmer on medium low for about 20 min.

Step 8

Serve and Enjoy!