Heat oven to 350º. Add bison, chorizo, and garlic in a bowl, and mix together. Form mixture into meatballs. Place meatballs on cooling rack over a baking sheet. Place in heated oven for 20- 30 minutes.
Slice carrots, celery, jalapeño (optional), and onion. Sauté in a pot with avocado oil until soft.
Add broth and water into your pot.
Add cumin, paprika, and dried cilantro.
Let broth come to a boil, and then reduce to a simmer.