Sopa de Albondigas (Mexican Meatball Soup)

• 1 lb ground beef
• 1/2 cup uncooked white rice
• 1 egg
• 3 tomatoes, blended
• 6 cups chicken broth
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 zucchini, sliced

Instructions

1. 1

   In a large bowl, mix the ground beef, uncooked rice, egg, and salt until well combined.

2. 2

   Form the meat mixture into 1-inch balls.

3. 3

   In a large pot, bring the chicken broth to a boil.

4. 4

   Stir in the blended tomatoes and bring the soup back to a boil.

5. 5

   Gently drop the meatballs into the boiling soup. Reduce heat to medium-low, cover, and simmer for 20 minutes.

6. 6

   Add the potatoes and carrots and simmer for another 10 minutes until vegetables are tender.

7. 7

   Add the zucchini and cook for 5 more minutes. Serve hot.