For me it's a meatball soup, but I think it differs in preparation depending on the latin American culture from which the particular recipe comes. It's always made with meatballs... the ingredients my aunt used were the meatballs, potatoes, carrots, celery, a little onion, and the little pasta type stars all in a white broth; I'm unsure of the herbs she'd use in the meat and in the soup altogether. I don't see the white broth too often actually among other recipes for it, but I've tasted it with both the darker broth and the light broth I grew up eating and the lighter soup kills any of the others. Here's a little picture:
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