Instructions
1. Prepare the Meatballs:
In a large bowl, combine the ground meat, uncooked rice, finely chopped onion, chopped cilantro, egg, ground cumin, salt, black pepper, and minced garlic. Mix until all ingredients are well incorporated. Form the mixture into small meatballs, about 1 inch in diameter. Set aside.
2. Make the Soup Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Vegetables:
Stir in the sliced carrot, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the Liquid and Seasonings:
Pour in the diced tomatoes, beef or chicken broth, and water. Add the ground cumin, dried oregano, and season with salt and pepper to taste. Bring the mixture to a boil.
5. Cook the Meatballs:
Carefully add the prepared meatballs to the pot. Reduce the heat to a simmer and let the soup cook for about 25-30 minutes, until the meatballs are cooked through and the rice is tender.
6. Add the Zucchini:
Stir in the diced zucchini and let the soup simmer for an additional 10 minutes, until the zucchini is tender but still slightly crisp.
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