The tastiest albondigas soup you'll ever have - Elyssa McGregor

Ingredients

• 2 teaspoons olive oil
• 0.50 cup diced onion
• 1 teaspoon minced garlic
• 3 carrots (peeled, quartered and sliced)
• 1.50 cups russet potatoes
• 6 cups beef broth
• 15 oz can diced tomatoes, do not drain
• 8 oz can tomato sauce
• 0.50 teaspoon ground cumin
• 0.50 teaspoon dried oregano
• 1 large zucchini, quartered and sliced
• 0.25 cup cilantro leaves, chopped
• salt and pepper to taste
• 1 pound ground beef
• 0.50 cup cooked white rice
• 1 egg
• 1 teaspoon ground cumin
• 0.75 teaspoon salt
• 0.25 teaspoon pepper