Mexican Meatball Soup with Vegan Twist - ioanacooks

Ingredients

• 1/2 cup uncooked short grain rice
• 1 pound vegan ground beef
• 2 prepared vegan eggs
• 1/2 cup minced white onion
• 1/2 cup breadcrumbs
• 1/4 cup fresh minced cilantro
• 3 cloves fresh minced garlic
• 2 teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups diced white onion
• 2 cans (14.5 ounces each) fire-roasted diced tomatoes with juice
• 5 cloves fresh minced garlic
• 1 teaspoon dried Mexican oregano
• 8 cups vegan chicken broth or vegetable broth
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 3 medium carrots, peeled and sliced
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1/2 cup fresh minced cilantro, plus more for garnish
• Fresh sliced jalapeño, optional
• Fresh lemon wedges, optional