Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended for flavour)
  • 1/2 cup (60g) cooked rice (long-grain or medium-grain)
  • 1/4 cup (20g) finely chopped fresh mint leaves
  • 1/4 cup (20g) finely chopped onion
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup/120g)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low sodium recommended)
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 2 medium carrots, peeled and chopped (about 1 cup/120g)
  • 2 medium zucchini, chopped (about 1 cup/120g)
  • 2 medium potatoes, peeled and diced (about 1.5 cups/200g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Combine all meatball ingredients in a large bowl. Gently mix until just combined (do not overmix). Form into 1-inch meatballs. Chill for at least 30 minutes for best results, or use immediately.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Avoid burning the garlic!
  3. Pour in chicken broth and diced tomatoes (with their juice). Add oregano, salt, and pepper. Bring to a simmer.
  4. Add carrots, zucchini, and potatoes to the simmering broth. Cook until the vegetables are tender, about 15 minutes. Check for doneness by piercing a potato with a fork – it should slide easily.
  5. Gently drop the meatballs into the simmering soup. Cook until the meatballs are cooked through, about 15-20 minutes. The internal temperature of the meatballs should reach 165°F (74°C).
  6. Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges.