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

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced onion
• 1 teaspoon minced garlic
• 3 carrots (peeled, quartered and sliced)
• 1 1/2 cups russet potatoes
• 6 cups beef broth
• 15 oz can diced tomatoes, do not drain
• 8 oz can tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large zucchini, quartered and sliced
• 1/4 cup cilantro leaves, chopped
• salt and pepper to taste
• 1 pound ground beef
• 1/2 cup cooked white rice
• 1 egg
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper