Ingredients:

1.5 lbs ground sirloin

1 tb minced garlic

1tsp cumin, salt, pepper

1 beaten egg

1/2 cup cooked white rice

1 tb chopped cilantro

1 small diced onion

1 tb minced garlic

2 t of olive oil

2 potatoes

2 carrots sliced

6 cups of beef broth

2 cans of rotel tomatoes

green chilies

1 can of tomato sauce

1 small zucchini

salt and pepper

Directions:

1. Mix all of the 6 first ingredients together and form into 1 meatballs. Set them aside on a tray.

2. Saute 1 small diced onion and 1TB minced garlic in 2 t of olive oil. Cook 3 minutes. Add in 2 potatoes cut in 1-inch pieces and 2 carrots sliced in 1/2 inch slices. Stir and add in 6 cups of beef broth and 2 cans of Rotel tomatoes with diced green chilies and 1 can of tomato sauce.

3. Bring to a low boil and cook 30 minutes until carrots and potatoes are tender.

4. Reduce to a simmer and slowly add in the meatballs until they are submerged. Continue cooking another 20 minutes. 5 minutes before serving add 1 small zucchini that has been cut in half lengthwise and then sliced into1/2 circles. Salt and pepper the soup to taste. Serve at least 2-3 meatballs in each bowl and cover with the vegetables and the broth.

Bon Appetit!