Albondigas Soup Recipe

• 1 pound ground beef
  
• 1 bunch cilantro, finely chopped
  
• 1 small onion, chopped
  
• 4 cloves garlic, minced
  
• 1 pinch garlic salt
  
• 1 pinch onion powder
  salt and ground black pepper to taste
  
  
• 4 (14.5 ounce) cans chicken broth
  
• 4 large carrots, cut into 1/2 inch pieces
  
• 3 stalks celery, cut into 1 inch pieces
  
• 3 potatoes, cubed

Directions

Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.