When the beef meatballs are cooked in hot water, the water in the pot is gradually warmed up, which prevents the meatballs from sticking together, and at the same time prevents the starch and other substances on the surface from being dissolved by the broth, thus maintaining the tender taste of the meat. If the beef meatballs are cooked in cold water, the nutrients in the meatballs may be destroyed as the temperature of the water gradually rises, resulting in a loss of nutritional value. In addition, if the starch and other substances on the surface of the meatballs are dissolved by the soup, it will make the soup mushy and affect the taste. Therefore, it is best to use hot water when cooking beef meatballs.