Step 1

Meatballs: Combine all ingredients together thoroughly. Form 20-24 tight meatballs by rolling between your palms (we made ours about 1 1/2 inch wide). Brown in a hot pan for a few minutes on each. Set aside.

Step 2

In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves.

Step 3

Bring to a boil, and reduce heat to a mild simmer for 10 minutes.

Step 4

Drop meatballs and potatoes in the soup and slightly boil so that meatballs cook quickly. Return to simmer and cook another 20 minutes. Salt and Pepper to taste. Enjoy warm.