Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Rice: 1/2 cup
- Canned diced tomatoes: 1 (14.5 ounce) can
- Chicken broth: 6 cups
- Carrots, chopped: 2 medium
- Zucchini, chopped: 1 medium
- Chili powder: 2 teaspoons
Instructions
- Step 1: In a large bowl, combine ground beef, chopped onion, and rice. Mix well with your hands. Form into small meatballs (about 1 inch in diameter).
- Step 2: In a large pot or Dutch oven, brown the meatballs over medium-high heat. Remove meatballs from the pot and set aside.
- Step 3: Add diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Add the chopped carrots and zucchini to the pot. Simmer for another 10 minutes, or until vegetables are tender.
- Step 5: Return the meatballs to the pot and add chili powder. Simmer for an additional 15 minutes, or until meatballs are cooked through and flavors have melded.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the soup.
- Garnish each serving with a squeeze of lime juice and a sprinkle of fresh cilantro for brightness.
- For extra flavorful meatballs, try adding a pinch of cumin and a dash of garlic powder to the meat mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American