Combine all ingredients in a large bowl until well mixed.
Roll into meatballs – I use a cookie scoop to create even-sized meatballs. Place them on a tray, and refrigerate while you make the soup base
MAKE THE SOUP BASE
Heat the olive oil over medium-high heat.
Sauté the onion, celery and carrots until softened.
Add garlic, cumin, oregano, salt and pepper and cook 1 minute.
Add the chicken stock, tomatoes and potatoes.
Bring to a boil, the reduce the heat and allow to simmer for 5 minutes.
Add the meatballs - lower them in gently using a slotted spoon.
Cover and simmer over medium low heat for about 15-20 minutes, until meatballs are cooked through (should be 160 degrees F when tested with an instant read thermometer).
Sprinkle the cilantro over the top of the soup, and serve.