Step 1

Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.

Step 2

Form 2-inch balls from the mixture and set the balls on a plate for later.

Step 3

Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.

Step 4

Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.

Step 5

Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes, or until the vegetables are fork tender.

Step 6

Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.