For the meatballs

1 pound lean ground beef
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup yellow onion, chopped
1/4 cup long grain rice
For the soup
11 cups water
2 large tomatoes, chopped
1 tablespoon salt
1 tablespoon olive oil
1/4 cup long grain rice
4 cloves garlic, chopped
2-3 potatoes cubed
1 large carrot, peeled and sliced
2 celery stalks, chopped
1/4 cup tomato sauce
1/4 teaspoon crushed coriander seeds
4 tablespoons chopped cilantro
cilantro springs and lemon wedge, to garnish


To prepare the meatballs:

In a large mixing bowl combine ground beef with garlic powder, salt, black pepper, onions, and rice.

Mix all ingredients together and roll out about 36 to 40 1-inch meatballs.

To make the soup:

In a large pot, bring water to a boil with 1 tablespoon salt. Lower heat to medium and carefully drop meatballs into water. Cook meatballs for about 10 to 15 minutes or until meatballs float to the surface, then lower heat to simmer.

In skillet, over medium heat, add oil. Add rice and cook for about 2 minutes. Add onions and sauté until translucent, about 2 minutes.
Add tomatoes and garlic to skillet and continue to cook for another 3 minutes.

Add entire skillet contents to meatball pot.
Add potatoes, carrots, and celery to meatball pot. Simmer over medium heat until vegetables are cooked, about 20 minutes.

Add tomato sauce, coriander, and cilantro and allow to come to a boil so all the flavors come together, about 10 minutes.

Ladle soup with about 5 meatballs per bowl.
Garnish with cilantro sprigs and lime wedges, and serve with warm corn tortillas.

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