Combine ground beef, parmesan cheese, cilantro, salt, paprika, garlic, eggs, milk and black pepper in a bowl. Mash using spatula until thoroughly combine.
Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches then set aside.
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 Regular or Hot, tomato sauce, beef broth, salt and black pepper. Cover and simmer for 15 minutes.
Add meatballs and spring onions to soup. Bring to a boil.