Sopa de Albondigas

Ingredients

• Cilantro - 1/4 cup, chopped
• Chicken broth - 6 cups
• Tomatoes - 2, chopped
• Zucchini - 2, chopped
• Carrots - 2, chopped
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Salt and pepper - To taste
• Garlic - 2 cloves, minced
• Egg - 1
• Rice - 1/2 cup, uncooked
• Ground beef - 1 pound

Instructions

1. In a bowl, combine the ground beef, rice, egg, garlic, salt, pepper, and cumin. Form into small meatballs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and zucchini and cook until softened, about 5 minutes.
3. Add the tomatoes and cook for another 2 minutes.
4. Add the chicken broth and bring to a boil.
5. Carefully drop the meatballs into the soup. Reduce the heat and simmer for 30 minutes.
6. Stir in the cilantro and cook for another 5 minutes.
7. Serve the soup hot, garnished with extra cilantro if desired.