Mexican Meatball Soup (Albondigas Soup)

Instructions : 

For the Meatballs:

• 1 pound ground beef or ground pork (or a combination)
• 1/2 cup uncooked white rice
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 large egg
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef or chicken broth
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions :

1. 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. 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. Stir in the sliced carrot, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. 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. 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. Stir in the diced zucchini and let the soup simmer for an additional 10 minutes, until the zucchini is tender but still slightly crisp.
7. Ladle the soup into bowls, making sure to include several meatballs and plenty of vegetables in each serving. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.