Ingredients:

  • 1 lb (450 g) ground beef, 90% lean, or ground turkey
  • 1/2 cup (100 g) cooked white rice
  • 1 large egg
  • 2 tbsp (8 g) fresh mint, finely chopped
  • 2 tbsp (8 g) fresh cilantro, finely chopped
  • 2 cloves (6 g) garlic, minced
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion (150 g), diced
  • 3 cloves (9 g) garlic, minced
  • 2 medium carrots (120 g), sliced into rounds
  • 2 medium potatoes (300 g), cut into 1/2 inch cubes
  • 1 medium zucchini (200 g), sliced into half-moons
  • 8 cups (1.9 L) low-sodium beef broth
  • 1 cup (240 g) canned crushed tomatoes
  • 1 tsp (2 g) ground cumin
  • 1/4 tsp (1.5 g) salt, plus black pepper to taste

Instructions:

  1. In a large mixing bowl, combine the ground meat, cooked rice, egg, minced garlic (2 cloves), mint, cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently by hand until just combined and slightly tacky. Do not overwork.
  2. Shape the mixture into 1-inch balls and set aside.
  3. Heat the olive oil in a large stockpot over medium heat. Add the diced onion and sauté until translucent.
  4. Stir in the minced garlic (3 cloves) and cumin. Cook for 60 seconds until fragrant.
  5. Add the crushed tomatoes and beef broth. Bring to a gentle boil.
  6. Carefully drop the meatballs into the simmering broth one by one. Do not stir for at least 5 minutes so they can set.
  7. Add the carrots and potatoes. Reduce the heat to low, cover, and simmer for 15 minutes.
  8. Skim any foam from the surface with a slotted spoon.
  9. Gently stir in the zucchini. Cover and simmer 5 to 10 minutes until the vegetables are fork-tender and the meatballs float and are cooked through to 160°F (71°C) inside.
  10. Season the broth with salt and black pepper to taste, then serve hot.