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Ingredients
- **For the Meatballs:**
- 1 lb ground beef
- 1/2 cup uncooked rice
- 1 egg
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/4 cup chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- **For the Broth:**
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder (optional)
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 zucchini, chopped
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Steps
- 1**Prepare the Meatballs:** In a medium bowl, combine ground beef, uncooked rice, egg, 1/4 cup chopped onion, minced garlic, chopped mint, salt, and pepper. Mix gently until just combined. Do not overmix.
- 2**Form the Meatballs:** Roll the mixture into small balls, about 1 inch in diameter. You should get about 20-24 meatballs.
- 3**Start the Broth:** In a large pot or Dutch oven, combine chicken broth, diced tomatoes, 1 cup chopped onion, minced garlic, cumin, oregano, and chili powder (if using). Bring to a boil over medium-high heat.
- 4**Add Vegetables:** Reduce heat to medium-low. Add the sliced carrots and cubed potatoes to the pot. Simmer for 10 minutes.
- 5**Add Meatballs:** Gently add the formed meatballs to the simmering broth. Be careful not to overcrowd the pot. You may need to cook them in batches if your pot is small.
- 6**Cook Meatballs:** Cover the pot and simmer for another 15-20 minutes, or until the meatballs are cooked through and the rice is tender.
- 7**Add Zucchini:** Add the chopped zucchini to the pot and cook for an additional 5 minutes, or until the zucchini is tender-crisp.
- 8**Serve:** Ladle the soup into bowls. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
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