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.