My Hearty Albondigas Soup Recipe: Taste of Mexico!

Ingredients

• 1 pound (450g) ground beef (80/20 blend recommended for flavour)
• 1/2 cup (60g) cooked rice (long-grain or medium-grain)
• 1/4 cup (20g) finely chopped fresh mint leaves
• 1/4 cup (20g) finely chopped onion
• 1 large egg, lightly beaten
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 cup/120g)
• 2 cloves garlic, minced
• 6 cups (1.4 liters) chicken broth (low sodium recommended)
• 1 (14.5 ounce/410g) can diced tomatoes, undrained
• 2 medium carrots, peeled and chopped (about 1 cup/120g)
• 2 medium zucchini, chopped (about 1 cup/120g)
• 2 medium potatoes, peeled and diced (about 1.5 cups/200g)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)