Ingredients:
- 1 pound (454g) ground beef (80/20 blend recommended)
- ½ cup (50g) cooked long-grain white rice
- ¼ cup (3g) fresh mint, finely chopped
- 1 small onion, finely chopped (about ½ cup/ 60g)
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup / 120g)
- 2 cloves garlic, minced
- 8 cups (1.9L) chicken broth (low-sodium)
- 1 (14.5 ounce/411g) can diced tomatoes, undrained
- 1 cup (130g) carrots, peeled and sliced
- 1 cup (130g) zucchini, chopped
- 1 cup (100g) green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- Optional: 1 jalapeño, seeded and minced (for a kick!)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions:
- Prepare the Meatballs: In a large bowl, combine all meatball ingredients. Gently mix until just combined – don't overmix!
- Form the Meatballs: Roll the mixture into 1-inch meatballs.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and sauté until softened and fragrant (about 5 minutes).
- Add Broth and Tomatoes: Pour in chicken broth and add diced tomatoes. Bring to a simmer.
- Cook the Meatballs: Gently drop the meatballs into the simmering broth. Cook for 15-20 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C).
- Add Vegetables: Add carrots, zucchini, and green beans to the soup. Cook for another 10-15 minutes, or until the vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro and lime wedges, if desired.