Albondigas Soup

I love Albondigas soup. I have been eating it for a long time, but don't make it very often. I have tried several recipes, but none can compare to my mother in laws. I have also tried her recipe, but it still doesn't turn out as well as when she makes it!
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.

For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano

Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.

For the soup:

32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin

Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.