In a 5-quart pot with a lid, cook the onion and the garlic in the lard with seasoning salt until they are beginning to become slightly golden, for about 10 minutes. Add all of the remaining ingredients, except the meatballs, cover the pot, and simmer while preparing the meatballs, for about 30 minutes.

Meanwhile, prepare the meatballs. Bake them on a baking sheet for about 15 minutes. Add the cooked meatballs to the soup and simmer covered for another 20 minutes.