Step 1

Add all the ingredients for the meatballs to a large bowl. Mix together with your hands until just combined. (Try not to overwork the meat too much, just until you feel like all the ingredients have been evenly dispersed throughout the mixture.)

Step 2

Roll the mixture into 24 meatballs and set aside. (I used a small cookie scoop to gather about 1 heaping tablespoon of the meat mixture, and then formed it using my hands.)

Step 3

Heat a large Dutch oven or pot over medium-high heat. Add the olive oil, celery, carrots, onions, and 1 teaspoon of salt. Stir to combine and cook for 8 minutes, until the onions have softened.

Step 4

Add the tomato paste, dried oregano, and ground cumin. Mix together until the tomato paste has fully coated all of the vegetables.

Step 5

Add the broth and stir to combine. Bring to a boil then reduce the heat to low.

Step 6

Carefully drop the meatballs into the pot one by one. Bring the soup back to a simmer, then cover and cook for 15 minutes.

Step 7

Add the green beans and potatoes. Cover and cook for 15 more minutes.

Step 8

Add the cilantro, mix together, and taste. Season with more salt if necessary.

Step 9

Serve and enjoy!