Place broth and water inside a large pot. Turn heat to high until liquid reaches a boil. Add in carrots, celery, onion, crushed tomatoes, and bay leaves. Turn heat to medium and allow to simmer for 30 minutes.
Prepare meatballs. Place ground beef, shallots, garlic, garlic salt, seasoned salt, red pepper flake, pepper, green onion, milk, and egg into a large mixing bowl. Use hands to mix together all ingredients for meatballs. Knead meatballs for 5 minutes, lifting the mixture and using force to toss it back into the mixing bowl. Repeat at least 5 times until mixture begins to stick together. Set aside.
Begin forming meat mixture into meatballs 1/2 inch in diameter. After all meatballs have been formed, drop meatballs into the soup and allow to cook until their color turns from pink to light brown ~10-15 minutes.
Season soup to taste with garlic salt, seasoned salt, oregano, and cumin.
Once meatballs are cooked through and vegetables are tender, taste for seasoning and add salt, seasoned salt, pepper, and/or garlic salt to taste.
Spoon into individual bowls and garnish with chopped cilantro and a squeeze of lime juice if desired.
