Mexican Meatball Soup

Step 1

Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.

Step 2

Add in all the other ingredients except for the zucchini.  Stir to combine.

Step 3

Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.

Step 4

Add in the zucchini and then simmer for an additional 5 minutes.

Step 5

Serve topped with the chopped cilantro and enjoy!