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PREPARE MEATBALLS:
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In a large mixing bowl combine ground beef with garlic powder, salt, black pepper, onions, and rice.
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Mix all ingredients together and roll out about 36 to 40 1-inch meatballs.
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MAKE SOUP:
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In a large pot, bring broth and water to a boil with salt.
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Lower heat to medium and carefully drop meatballs into water.
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Cook meatballs for about 10 to 15 minutes or until meatballs float to the surface, then lower heat to simmer.
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In skillet, over medium heat, add oil.
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Add rice and cook for about 2 minutes.
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Add onions and saute until translucent, about 2 minutes.
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Add tomatoes and garlic to skillet and continue to cook for another 3 minutes.
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Add entire skillet contents to meatball pot.
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Add potatoes, carrots, and celery to meatball pot.
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Simmer over medium heat until vegetables are cooked, about 20 minutes.
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Add tomato sauce, coriander seeds, cilantro, and safflower petals and allow to come to a boil so all the flavors come together, about 10 minutes.
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Ladle soup with about 5 meatballs per bowl.
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Garnish with cilantro sprigs and lime wedges, and serve with warm corn tortillas.
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If you would like your soup spicy, add a spoonful of salsa casera.
