To make the meatballs, place all the ingredients in a largae bowl and mix well, For 6 to 8 meatballs and set aside.
To make the stew, in a large pot, place the water, beef bouillon, meatballs, aliños, salt and sazon Goya; simmer over low heat, covered about 40 minutes.
Add the potatoes and yuca. Then cover and cook for an additional 35 minutes, until the potatoes and yuca are tender. Check frequently and add additional water as necessary.
Uncover, check to see if the potatoes and yuca are tender, add chopped fresh cilantro, and serve over white rice.