Serves 6
For the Meatballs:
1 lb Windy N Ranch ground beef
½ cup cooked white rice (can omit for low carb options)
1 tsp. minced garlic
1 egg
¼ cup chopped cilantro leaves
1 tsp. ground cumin
1 tsp. salt
¼ tsp. pepper
For the Soup:
2 tsp. olive oil
½ cup diced onion
1 tsp. minced garlic
3 carrots, peeled and sliced into rounds
2 medium sized russet potatoes, peeled and cut into ½ inch cubes/pieces
6 cups beef broth
1 (15 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce or ½ cup
½ tsp. ground cumin
½ tsp. dried oregano
1 large zucchini quartered and sliced
Salt and pepper to taste
Optional garnishes: chopped cilantro leaves, shredded cabbage, sliced fresh jalapenos
Directions:
For the meatballs, combine all ingredients in a large bowl and mix thoroughly. Roll meat mixture into 3/4-inch balls, place on a tray and set aside.
For the soup, heat olive oil in a large stockpot over medium heat. Add the onion and carrot and cook for 3-4 minutes. Add the garlic and cook another 30 seconds. Add the potatoes, beef broth, diced tomatoes, tomato sauce, cumin and oregano. Bring soup to a simmer for 10 minutes. Drop in the meatballs gently and simmer an additional 10 minutes. Add zucchini and cook for another 5 minutes. Season with salt and pepper to taste.
Adapted from a recipe at DinnerAtTheZoo.com.