=== Broth ====
6 fl. ounces water (2/3 cup)
4 fl. ounces salsa (1/2 cup)
2 2/3 ounces celery
3 ounces radish
2 ounces Green Onion (Scallion)
1 Beef Bouillon Cube

=== Finish ===
8 ounces Ground Beef - 80% (1/2 pound)
1 tsp Cilantro
1 fl. ounce heavy whipping cream (1/8 cup)

6 fl. ounces water (2/3 cup) 4 fl. ounces salsa (1/2 cup) 2 2/3 ounces celery 3 ounces radish 2 ounces Green Onion (Scallion) 1 Beef Bouillon Cube 8 ounces Ground Beef - 80% (1/2 pound) 1 tsp Cilantro 1 fl. ounce heavy whipping cream (1/8 cup)

1. Add the ingredients for the broth together in pot. (Water, Salsa, Celery, Radishes, Onions, Bouillon Cube)

2. Bring to a Boil.

3. Reduce heat and simmer for 10 minutes. stir occasionally

4. Combine meat and Cilantro. Form into meatballs.

5. Add meatballs and whipping cream to broth.

6. Bring back to a boil.

7. Reduce heat to medium-low and cover. cook until meatballs are done (~20 minutes)