Homemade Albondigas Soup

I wanted to make a soup using ground beef purchased from AGEA, and this was a perfect recipe I found without flour or any other form of gluten.  Delicious!

INGREDIENTS:
1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
5 cups chicken broth (i made my own with this recipe using a roasted chicken carcass)
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed
salt and ground black pepper to taste

DIRECTIONS:
1.  Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion and garlic in a bowl.  Sprinkle with sale 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 meaetballs 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 sire 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.

Enjoy!