Ingredients

The following ingredients have 6 Servings
  • 1 pound lean ground beef
  • 1 large egg
  • ½ cup white onion (finely diced)
  • ¼ cup long grain white rice
  • 3 garlic cloves (finely minced)
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 48 ounces low-sodium chicken broth
  • 15 ounce can crushed tomatoes (undrained)
  • 3 large carrots (peeled and chopped into 1-inch pieces)
  • 3-4 large russet potatoes (about 1 pound, peeled and chopped into 1-inch pieces)
  • 2 zucchini squash (about 12 ounces once chopped, cut into 1-inch pieces)
  • Optional: freshly chopped cilantro and lime wedges

Instruction

  • Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.
  • Form 2-inch balls from the mixture and set the balls on a plate for later.
  • Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.
  • Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.
  • Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes, or until the vegetables are fork tender.
  • Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.