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Mexican meatball soup with vegetables in a savory tomato broth, a beloved family comfort food. This protein-rich, healthy soup features herb-seasoned meatballs that warm the whole household.
In a large bowl, combine ground beef, egg, uncooked white rice, half the chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Gently mix until just combined; avoid overmixing for tender meatballs.
Shape the meat mixture into 1-inch meatballs, placing them on a tray without crowding. Set aside in the refrigerator as you prepare the broth.
Heat a soup pot over medium heat. Add a drizzle of oil, then sauté the onion and garlic for 2 minutes until translucent. Add tomatoes and 1/2 tsp salt, cooking for 5 minutes until softened.
Pour in beef broth and bring to a gentle boil. Reduce heat to low, and carefully drop in the prepared meatballs one by one. Simmer on low for 10 minutes without stirring.
Add chopped carrots, celery, and potatoes. Season with remaining salt, black pepper, oregano, and cumin. Simmer for another 15 minutes, then add zucchini and cook for 10–15 minutes, until vegetables and meatballs are cooked through but not mushy.
Stir in the rest of the chopped cilantro before serving. Taste and adjust seasoning as desired, then serve hot.
