In a large bowl, mix together the ground beef, rice, egg, cilantro, onions, garlic, cumin, paprika, salt, and pepper. Form the mixture into 1-inch meatballs.
In a large pot, bring the beef broth to a boil. Add the meatballs and reduce the heat to a simmer. Cook for 10 minutes.
Add the tomatoes, carrots, and zucchini to the pot and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
Stir in the cilantro and season with salt and pepper to taste.
Serve hot. Enjoy!
Enjoy !
Albondigas Soup (Mexican Meatball Soup)
