Meatballs ▢1 pound ground beef ▢1 egg beaten ▢2 teaspoon minced garlic ▢½ cup fresh cilantro chopped ▢1 teaspoon ground cumin ▢½ teaspoon salt ▢¼ teaspoon pepper ▢½ cup cooked rice optional ▢1-2 tablespoons olive oil Soup ▢4 cups low sodium chicken broth ▢½ carrot sliced ▢1 celery stalk cut into chunks ▢1 (16-ounce) can diced tomatoes undrained ▢½ teaspoon ground cumin ▢1 teaspoon oregano ▢½ cup fresh cilantro ▢1 potato diced ▢salt and pepper to taste
Meatballs: Combine all ingredients together thoroughly. Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ inches wide). Brown on all sides in a hot pan with olive oil for a few minutes. Set aside.
In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves.
Bring to a boil, and reduce heat to a mild simmer for 10 minutes.
Drop meatballs and potatoes in the soup and slightly boil so that the meatballs cook quickly.
Return to simmer and cook another 20 minutes. Salt and Pepper to taste. Enjoy warm.