1poundlean ground beef(or 1/2 pound ground beef and 1/2 pound of fresh chorizo)
2teasponsminced garlic(about 2 cloves)
1/2cupcooked white rice
1teaspooncoarse sea salt
For the soup broth
2large carrots,peeled and diced
8cupschicken broth(you could also use beef or vegetable broth)
salt and black pepper,to taste
In a large mixing bowl, add all the ingredients for the meatballs and 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.
Roll the mixture into small meatballs - about 24 to 28 in total. Set aside.
Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and the celery, carrots, onions and a pinch of salt. Saute for about 8 minutes, until the onions have softened.
Add the chicken broth, cilantro, tomato paste, oregano, cumin. Mix together until the tomato paste has fully dissolved and season with salt and pepper, to taste.
Bring the broth to a boil), reduce heat and simmer uncovered for 10 minutes.
While the broth is simmering, drop the meatballs into the pot one by one. Bring the soup back to a simmer and then cover and cook for 10 more minutes.
Uncover, taste the broth and season with more salt if desired.
Serve the soup in a bowl by itself or with some cooked white rice. Enjoy!