Ingredients

• 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
• cooking spray
• 4 , 14.5 ounce
• 4 large carrots , cut into 1/2 inch pieces
• 3 stalks celery , cut into 1 inch pieces
• 3 potatoes , cubed

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
3. 3 Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
4. 4 Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
5. 5 Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
6. 6 Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.

Nutrition per serving