A hearty and flavorful Mexican-inspired soup featuring tender meatballs and vibrant vegetables.
In a mixing bowl, combine the ground beef, chorizo, egg, garlic, carrot, cooked rice, cilantro, salt, pepper, and cumin.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Form the mixture into small meatballs, about 1 inch in diameter, and set them aside.
Use wet hands to prevent the mixture from sticking.
In a large pot, combine the chicken broth, onion, celery, diced tomatoes, cumin, oregano, and cilantro.
Bring the broth to a gentle boil to infuse the flavors.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Carefully drop the meatballs into the simmering soup and cook for 10 minutes.
Ensure the soup is gently boiling to cook the meatballs evenly.
Add the zucchini slices to the soup and cook for an additional 10 minutes.
Add the zucchini towards the end to keep them tender-crisp.
Season the soup with additional salt and pepper to taste.
Taste the soup before adding more seasoning to avoid over-salting.
Serve the soup hot, optionally garnished with extra cilantro or a squeeze of lime juice.
Serve with warm tortillas or crusty bread for a complete meal.
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