Italian Meatball Tomato Soup

For the meatballs:

• 1 kg ground beef
• ½ cup parmesan cheese
• ¼ cup fresh cilantro, minced
• 1 teaspoon iodized salt
• 1 tablespoon paprika
• 1 tablespoon garlic, minced
• 3 whole eggs
• ½ cup whole milk
• ½ teaspoon black pepper, ground
• 1 cup vegetable oil

For the soup:

• 3 tablespoons olive oil
• ¾ cup white onions, chopped
• 2 tablespoons garlic, minced
• 3 cups water
• 1½ cup Caramba! Tomato Salsa Regular or Hot
• 1 cup tomato sauce
• 2½ tablespoons beef broth base
• 1 teaspoon iodized salt
• ½ teaspoon black pepper, ground
• ¼ cup spring onions, chopped

1. Combine ground beef, parmesan cheese, cilantro, salt, paprika, garlic, eggs, milk, and black pepper in a bowl. Mash using a spatula until thoroughly combined.
2. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
3. Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches then set aside.
4. Heat oil in a large pot over medium-high heat. Add olive oil then sauté onions and garlic for 5 minutes. Add water, Caramba! Tomato Salsa, tomato sauce, beef broth, salt, and black pepper. Cover and simmer for 15 minutes.
5. Add meatballs and spring onions to soup. Bring to a boil.
6. Ladle soup into bowls then serve.