Cut the carrots: Peel them and roughly chop them into 1 to 2-inch pieces.

Cut the potatoes: Peel the potatoes and slice into 2-inch thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Reduce the matchsticks to 2-inch cubes.

Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.

Mince the garlic: Peel the cloves and mince the garlic into fine, small pieces.

Chop the cilantro: Cut off the woody stem and chop the leaves to your liking.

Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.

Prepare the meatballs: In a bowl, mix 16 oz ground beef with 1 medium egg, 1/4 cup cilantro, 1/4 tsp salt, and 1/4 cup long-grain regular rice. Mix until everything is well combined.

Shape the meatballs: To shape the meatballs, roll approximately 1 tablespoon between the palms of your hands into a nice round ball. Then transfer it to a large plate. Repeat with the remaining meatballs.

Sauté the spices: Heat a large pot over medium heat, add 2 tbsp olive oil, 2 tbsp garlic, and 2 oz onion. Stir and cook for 2 minutes or until fragrant.

Add the vegetables: Stir in 12 oz carrots and 10 oz potatoes and cook for an extra 2 minutes.

Stir in the seasonings: Add 1/4 tsp salt, 1/4 tsp cumin, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp pepper, 1/4 tsp chili powder, 1/4 cup tomato sauce, and 1 tbsp gravy mix to the pot and stir to combine. Cook for an additional 2 minutes.

Pour in the water: Add 2 cups water to the pot and bring it to a boil.

Cook the meatballs: Drop the meatballs into the soup. Reduce the heat to simmer for 20 minutes.

Add the corn: Stir in 2 oz corn and continue to simmer for 2 minutes.

Serve: Take off the heat and transfer the soup to serving bowls. Sprinkle with 1/4 tsp pepper flakes and 2 tbsp chopped parsley. Serve the soup hot.