Chop vegetables. In a large soup pot, over medium-high heat, sauté carrots, celery and onions in olive oil until onion is translucent. (3-5 mins).

Add water, diced tomatoes with juice, bouillon granules, cumin and chili powder. Bring to a boil, reduce heat and simmer until vegetables are tender.

While soup base is cooking, prepare the meatballs. Preheat oven to 400•

In a large bowl, combine all meatball ingredients. Avoid over mixing.

Drizzle a small baking sheet with olive oil.

*****Here's my meatball rolling "lesson learned". Instead of rolling approx 80-100 tiny meatballs, which is very tedious, do the following.

Take a large handful of the meatball mixture and roll it out into a 1/2-3/4 in thick "snake". Then, using a butter knife, cut into 1/2 long segments. (Way easier than rolling)

Place meatballs on the prepared baking sheet then roll/toss the baking sheet to coat the meatballs. Place sheet in oven and bake for 12-15 mins.

Add chopped zucchini and frozen corn to soup base. Taste soup base, add seasoning if desired. Cook until zucchini is just tender.

When meatballs are done cooking (sufficiently browned) remove from oven and add to soup base. Heat through until boiling.

Add reserved chopped cilantro just before serving.