Ingredients:

  • 1 lb (450g) ground beef (80/20 blend recommended)
  • 1/2 cup (50g) uncooked long-grain rice
  • 1/4 cup (20g) finely chopped onion
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cups (1.9L) chicken broth (low sodium)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 1 cup (150g) chopped zucchini
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Combine all meatball ingredients in a bowl. Gently mix until just combined.
  2. Roll the meat mixture into 1-inch meatballs.
  3. Heat olive oil in a large pot or Dutch oven. Add onion, garlic, carrot, and celery; sauté until softened.
  4. Stir in chicken broth, crushed tomatoes, diced tomatoes and green chilies, oregano, cumin, and bay leaf. Bring to a simmer.
  5. Gently add the meatballs to the simmering broth. Cook until cooked through.
  6. Add zucchini and continue to simmer until the vegetables are tender.
  7. Season with salt and pepper to taste. Remove bay leaf. Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges.