Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Canned diced tomatoes: 28 ounces
- Chicken broth: 6 cups
- Carrots, sliced: 1 cup
- Zucchini, diced: 1 cup
- Rice: 1/2 cup
Instructions
- Step 1: In a large bowl, combine ground beef, chopped onion, minced garlic, and 1/4 cup of cooked rice. Form into small meatballs (about 1 inch).
- Step 2: In a large pot or Dutch oven, brown the meatballs over medium-high heat. Remove meatballs and set aside.
- Step 3: Add the diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Add the sliced carrots and the remaining 1/4 cup of uncooked rice to the pot. Simmer for 15 minutes, or until the rice is tender.
- Step 5: Add the browned meatballs and diced zucchini to the soup. Simmer for another 5 minutes, or until the zucchini is tender and the meatballs are heated through.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop over medium heat, stirring occasionally, to prevent the rice from becoming mushy.
- Garnish each serving with a squeeze of lime juice and a sprinkle of fresh cilantro for added brightness and flavor.
- For extra flavorful meatballs, try adding a pinch of cumin and chili powder to the meat mixture before forming them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American