In a large mixing bowl combine ground beef with garlic powder, salt, black pepper, onions, and rice. Mix all ingredients together and roll out about 36 to 40 1-inch meatballs.
In a large pot, bring broth and water to a boil with salt. Lower heat to medium and carefully drop meatballs into water. Cook meatballs for about 10 to 15 minutes or until meatballs float to the surface, then lower heat to simmer.
In skillet, over medium heat, add oil. Add rice and cook for about 2 minutes. Add onions and sauté until translucent, about 2 minutes.
Add tomatoes and garlic to skillet and continue to cook for another 3 minutes. Add entire skillet contents to meatball pot.
Add potatoes, carrots, and celery to meatball pot. Simmer over medium heat until vegetables are cooked, about 20 minutes.
Add tomato sauce, coriander seeds, cilantro, and safflower petals and allow to come to a boil so all the flavors come together, about 10 minutes.
Ladle soup with about 5 meatballs per bowl.
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