Mexican Meatball Soup (Albondigas)

Preparation

1. Preheat oven to 400° F. Finely chop 1/4th of the onion and set aside until ready to make the meatballs. Dice the remaining onion, carrot and zucchini into 3/4-inch dice pieces. Chop the cilantro.
2. Pour broth into a pot and heat over medium heat. Add the diced vegetables, 1 teaspoon cumin, green chiles, tomato sauce, 1/4 cup cilantro, lime juice, paprika salt and cayenne pepper. Cover the pot and reduce to low heat.
3. In a medium bowl, combine egg, 1 teaspoon cumin and garlic. Add in ground beef, cooked rice and reserved finely chopped onion. Mix until combined.
4. Form mixture into meatballs about 1-1/2-inch diameter to make 18 meatballs. Place on a parchment-lined baking sheet and bake for 20 minutes until browned and cooked through. Cool meatballs for 5 minutes.
5. Add meatballs and remaining 1/4 cup cilantro to the soup and simmer for 10 minutes before serving.