Preheat the oven to 400 degrees F.Place all the ingredients for the meatballs in a bowl and thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
While the meatballs are cooking prepare the rest of the soup: Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.Serve hot sprinkled with some fresh chopped cilantro.