Ingredients
1lbground beef
½cupwhite ricecooked
1tspgarlicminced
1pcegg
¼cupcilantro leaveschopped
1tspground cumin
¾tspkosher salt
¼tsppepper
2tspolive oil
½cuponiondiced
1tspgarlicminced
3carrotspeeled, quartered, and sliced
1½cupsRusset potatoespeeled and cut into 1/2-inch pieces
6cupsbeef broth
15ozdiced tomatoes
8oztomato sauce
½tspground cumin
½tspdried oregano
1largezucchiniquartered and sliced
¼cupcilantro leaveschopped
Salt and pepperto taste
Preparation
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.
Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3 to 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.
