Mexican Meatball Soup from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marque

Ingredients

• Salt to taste
• 1 pound lean ground beef
• ¼ teaspoon crushed coriander seeds
• 2 to 3 potatoes, cubed
• ½ cup chopped yellow onion
• 2 large carrots, peeled and sliced
• 2 cups water
• ¼ cup long grain rice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 (32-ounce) cartons chicken broth (recommend low sodium)
• 2 large tomatoes, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, chopped
• Cilantro sprigs and lime wedges for garnish
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ¼ cup long-grain rice
• 3 to 4 tablespoons chopped cilantro
• ¼ cup chopped yellow onion
• ½ teaspoon safflower petals (azafran)
• ¼ cup tomato sauce