Combine the ground beef, egg, rice, onion, minced garlic, cumin, garlic powder, black pepper, oregano, and salt in a large mixing bowl. Mix until everything is just incorporated, using your hands or a spoon.
Shape the mixture into 2-inch meatballs, setting each one aside on a plate as you go.
In a large soup pot or Dutch oven, bring the chicken broth and crushed tomatoes to a boil over medium-high heat. Carefully drop the meatballs into the boiling broth, cooking them for about 10 minutes.
Add the chopped carrots, potatoes, and zucchini to the pot. Allow the mixture to return to a boil for about 5 minutes before reducing the heat to medium-low.
If needed, pour in an additional 2-3 cups of water to maintain the soup’s consistency. Let the soup simmer gently for 10-15 minutes, or until the vegetables are tender when pierced with a fork.
Remove the pot from the heat and let the soup rest for 5 minutes before ladling it into bowls. Serve with a sprinkle of freshly chopped cilantro and a squeeze of lime for a burst of fresh flavor.
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