Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 large egg
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Soup
- 2 teaspoons olive oil
- 1/2 diced onion
- 1 teaspoon minced garlic
- 3 carrots, peeled, quartered and sliced
- 1 large Russet potato, peeled and diced (1 1/2 cups)
- 6 cups beef broth
- 15-ounce can diced tomatoes, not drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 medium zucchini, quartered and sliced
- Chopped cilantro for garnish
- salt and pepper, to taste
Instructions
- In a medium bowl, combine raw ground beef with cooked rice, garlic, egg, cilantro, cumin, salt, and pepper. Make small meatballs, about 3/4-inch, and place on tray.
- In a large stock pot, heat the oil over medium heat. Add the onion and carrot, cook for 3-4 minutes. Add garlic and cook for 30 seconds.
- Add potatoes, broth, tomatoes, cumin, oregano, and bring to a simmer.
- Add meatballs. Simmer for 10 minutes.
- Add zucchini and simmer for another 10 minutes, or until zucchini is tender.
- Salt and pepper to taste. Garnish with fresh cilantro. Serve.