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Blend the tomato, garlic, onion, and celery until smooth. For a slightly chunkier broth, you can dice the celery and sauté it instead.
In a deep pot or dutch oven, heat a tablespoon of olive oil over medium heat. (Sauté the diced celery here if using). Pour the tomato sauce mixture into the pot. Sauté the sauce for about two minutes.
Pour in 4 cups of water and 4 cups of chicken broth into the pot. Bring to a boil. For added flavor, use 8 cups of chicken broth and no water.
With your hands mix the ground beef, with the garlic powder, salt and pepper.
Being careful not to overmix the ground beef, form meatballs about an inch to an inch and a half in diameter. Drop them into the gently boiling broth and cook for 10 minutes.
Add the carrots and cook for 5 minutes. Add the potatoes and cilantro, then simmer until the potatoes are tender, about 8–10 more minutes.
Season with salt and pepper to taste.