Albóndigas Soup with Zucchini & Carrots

Ingredients

• 1 lb ground beef
• ⅓ cup uncooked long-grain rice
• 1 egg
• ¼ cup chopped mint or cilantro, plus more to serve
• 1 tsp cumin
• 6 cups chicken or beef stock
• 1 can (14 oz) diced tomatoes
• 2 Zucchini, cut into half-moons
• 2 Carrots, sliced
• ½ white onion, diced
• 2 cloves garlic, minced
• 1 tbsp neutral oil
• Salt and black pepper

Method

1. Knead the beef with the rice, egg, mint, cumin, 1 teaspoon salt, and a few grinds of pepper. Roll into golf-ball meatballs with damp hands.
2. Soften the onion and garlic in the oil in a soup pot, then add the tomatoes and stock and bring to a steady simmer.
3. Lower the meatballs in gently and simmer 15 minutes — the rice inside swells and cooks right in the broth, so keep it at a patient bubble, never a boil.
4. Add the Zucchini and Carrots and simmer 8–10 minutes more, until tender and the meatballs reach 160°F (71°C).
5. Taste the broth, season generously, and serve with extra herbs scattered over each bowl.