Ingredients
For the Meatballs
1 lb ground beef
¼ cup uncooked white rice
1 egg
2 tablespoons chopped fresh cilantro or mint
2 cloves garlic, minced
½ teaspoon ground cumin
Salt and black pepper to taste
For the Soup
1 tablespoon olive oil
½ small onion, diced
2 cloves garlic, minced
2 Roma tomatoes, blended (or 1 cup tomato sauce)
6 cups beef broth
2 carrots, sliced
2 medium potatoes, diced
1 zucchini, sliced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
In a bowl, combine ground beef, rice, egg, cilantro or mint, garlic, cumin, salt, and pepper. Mix gently and form into small meatballs.
In a large pot, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook for 30 seconds. Stir in blended tomatoes and cook for 3–5 minutes until slightly thickened. Add beef broth and bring to a gentle boil. Carefully drop in the meatballs one at a time. Reduce heat and simmer for 20 minutes.
Add carrots and potatoes and continue simmering for 15 minutes. Stir in zucchini and oregano, and cook for another 10 minutes until vegetables and meatballs are tender. Adjust seasoning before serving. Serve hot with warm tortillas or lime wedges on the side.
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