Sope de Albondigas (Mexican Meatball Soup)

Ingredients

• Olive oil
• 1 pound ground beef
• ¼ cup uncooked long grain white rice
• 2 tablespoons breadcrumbs
• ¼ cup chopped cilantro, plus more for garnish
• ¼ cup chopped parsley
• 1 egg, lightly beaten
• Salt and pepper
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• ¼ cup tomato paste
• ½ tablespoon cumin
• 3 quarts (12 cups) chicken stock
• 2 large carrots, sliced
• 1 cup corn kernels, fresh or frozen
• 1 zucchini, sliced in half moons