Meatballs: Combine all ingredients together thoroughly. Form 20-24 tight meatballs by rolling between your palms (we made ours about 1 1/2 inches wide). Brown on all sides in a hot pan with olive oil for a few minutes. Set aside.
In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves.
Bring to a boil, and reduce heat to a mild simmer for 10 minutes.
Drop meatballs and potatoes in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes. Salt and Pepper to taste. Enjoy warm.