Ingredients:

  • 1 lb ground beef
  • 1/4 cup uncooked long-grain white rice
  • 1 large egg, lightly beaten
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 2 tbsp olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp lime juice, freshly squeezed
  • 2 medium carrots, sliced into rounds
  • 2 medium gold potatoes, peeled and cubed
  • 1 medium zucchini, sliced into half-moons
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large mixing bowl, combine the ground beef, uncooked rice, beaten egg, mint, cilantro, salt, pepper, and cumin. Mix gently by hand until just combined and shape into meatballs approximately 1 inch in diameter.
  2. Heat olive oil in a Dutch oven or heavy-bottomed stockpot over medium heat. Sauté diced onions until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the beef broth and diced tomatoes, and bring the mixture to a gentle boil.
  5. Carefully drop the meatballs into the boiling broth one by one. Add the sliced carrots and cubed potatoes.
  6. Simmer gently until meatballs are cooked through and vegetables are tender.
  7. Add the sliced zucchini and simmer for a few more minutes until just tender.
  8. Stir in the fresh lime juice and garnish with chopped cilantro immediately before serving.