Ingredients
- 1 lb. lean ground beef
- 1/4 cup long grain white rice, uncooked
- 1/4 cup yellow onion, finely diced
- 1/2 cup fresh cilantro, finely chopped
- 2 garlic cloves, crushed or minced
- 1 large egg, beaten
- 1 ¼ tsp salt
- 1/4 tsp ground black pepper
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 Tbsp olive oil
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1 (15 oz.) can diced tomatoes
- 2 russet potatoes, peeled and chopped into 1" cubes
- 2 carrots, sliced 1/2" thick
- 2 celery ribs, sliced
- 8 cups low-sodium chicken broth
- 1/2 tsp ground cumin
- 1 large zucchini, cut lengthwise & sliced 1/2” thick
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges
- Jalapeño, sliced or diced (optional)
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Instructions
- In a large bowl, combine all meatball ingredients and mix until well combined.
- Scoop out a heaping tablespoon of the mixture and roll it into a ball, placing it on a tray. Repeat until all mixture is used.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Add chopped onions and cook for about two minutes, stirring occasionally.
- Stir in minced garlic and diced tomatoes, cooking for another two minutes.
- Add peeled and chopped potatoes, sliced carrots, sliced celery, 1/2 tsp cumin, and broth. Bring to a boil.
- Carefully drop in meatballs one at a time, then cover and simmer on medium-low heat for 25 minutes.
- Stir in zucchini and cook for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper as necessary.
- Serve in bowls with lime juice and cilantro, and add jalapeños if desired.
Notes
- This soup can be customized with different vegetables and proteins. It's also great for leftovers and can be frozen for future meals.