Savory Albondigas Soup

Gather all the necessary ingredients for this recipe.

Mix together ground beef, half of the chopped cilantro, half of the diced onion, minced garlic, garlic salt, and onion powder in a bowl. Add a pinch of salt and black pepper to the mixture; gently combine all the ingredients until they are well blended. Form the meat mixture into small, round balls that resemble golf balls.

Preheat a large skillet over medium-high heat and spray it with non-stick cooking spray. Cook the meatballs in the hot skillet until they are evenly browned on all sides. Transfer the cooked meatballs to a plate and set them aside for now.

In the same skillet, cook and stir the remaining diced onion over medium-low heat until it is translucent and soft. This may take around 8-10 minutes, so be patient. Once the onion is cooked, transfer it to a large pot.

Pour chicken broth into the pot with the cooked onion. Add sliced carrots, chopped celery, and diced potatoes to the pot as well. Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are almost tender.

Add the cooked meatballs back to the pot along with the remaining chopped cilantro. Let everything simmer together for another 30 minutes, stirring occasionally. Season the soup with salt and black pepper to taste.