I did made a few changes, my Mexican husband wanted me to add a pinch of cumin and a chopped chipotle. I substitued a 16 oz bag of tiny baby carrots,frozen loose corn and 2 cans of diced tomatoes for the stewed tomatoes mentioned in step 1. I cooked 1/4c of dry rice in the microwave and used it in the meatballs instead of the cornflakes. I used about 1/3 of the cilantro in the soup base. Oh and I cooked the meatballs in the oven first. This is really delicious soup that I will definately make again!