In a medium-sized stockpot or Dutch oven, pour the chicken broth and add the sliced carrots, diced potatoes, and salsa. Bring to a boil, reduce the heat, and cook for 15 mins.

In a medium-sized bowl, place the ground beef, breadcrumbs, cumin, coriander, parsley, dried onion flakes, salt, and milk. Combine all ingredients using your hand and form into 1-inch balls.

Bring the soup to a boil again and add the albondigas one by one. Reduce the heat and simmer for 10 more minutes or until the albondigas are cooked through.