Ingredients
The following ingredients have 4 Servings
- 1 pound ground beef (I use 90% lean)
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup cilantro leaves (chopped)
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1/2 cup onion (diced)
- 1 teaspoon minced garlic
- 3 carrots (peeled, quartered and sliced)
- 1 1/2 cups Russet potatoes (peeled and cut into 1/2 inch pieces)
- 6 cups beef broth
- 15 ounce can diced tomatoes (do not drain)
- 8 ounce can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini (quartered and sliced)
- 1/4 cup cilantro leaves (chopped)
- salt and pepper to taste
Instruction
- For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
- Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
- For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
- Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
- Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
- Sprinkle with chopped cilantro, then serve.
