Tasty Tuesday Meat Ball Soup!

Here's another terrific recipe from our own Diva Donna! Looks like a good one for cold winter nights!
I'm blogging today on Casablanca Authors. When you've finished drooling, come on over!

Cheryl,
I made this and it really hit the spot.  And I know we all like meaty balls. I provided a pair. You can add your own to taste. LOL

 
Meat Ball Soup or Albondigas Soup (serves 6)

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
• 
  
• 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

1. 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.
2. 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.
3. 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.
4.  OPTIONAL:Serve with a dollop of Mexican rice or  Rice a Roni spanish rice stirred in the soup  before serving.