Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/4 cup long-grain white rice, uncooked
  • 1 large egg, beaten
  • 2 tbsp fresh mint, finely chopped
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds (approx. 200g)
  • 2 medium Yukon Gold potatoes, cubed (approx. 300g)
  • 1 cup tomato sauce
  • 8 cups low sodium beef broth
  • 2 tsp dried Mexican oregano
  • 2 medium zucchini, sliced into half-moons
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. In a large mixing bowl, combine the ground beef, uncooked white rice, beaten egg, chopped mint, cumin, salt, and black pepper. Mix by hand until just combined. Roll the mixture into 1-inch meatballs (approximately the size of a walnut) and set aside.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and sliced carrots. Sauté for about 5 minutes until the onions are translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
  3. Pour in the tomato sauce, beef broth, and dried Mexican oregano. Stir to combine and bring the liquid to a rolling boil.
  4. Carefully drop the prepared meatballs into the boiling broth one at a time. Once all meatballs are added, reduce the heat to low, cover the pot, and simmer for 25 minutes. The meatballs will rise to the surface as the rice inside them cooks and expands.
  5. Add the cubed potatoes and sliced zucchini to the pot. Continue to simmer, covered, for another 12 to 15 minutes or until the potatoes are fork-tender.
  6. Taste the broth and adjust seasoning with salt or pepper if needed. Stir in half of the fresh cilantro. Serve hot in bowls garnished with the remaining cilantro and fresh lime wedges.