Mix together all the MEATBALL ingredients until well combined. Use your hands to form the beef mixture into small meatballs about 1-inch in diameter. Cover the meatballs and set aside in the refrigerator until ready to use.
Stir together the water, tomatoes, onion, carrots, paprika, garlic powder, cumin, 1 tsp salt, and 1/2 tsp black pepper in a large pot and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes.
Add the meatballs and potatoes to the soup and return to a boil over medium-high heat.
When the soup returns to a boil reduce the heat to medium. Cook, stirring occasionally, until meatballs are cooked through and the potatoes are tender, about 15 minutes.
Taste the soup and season with additional salt & pepper as needed.
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