3large carrotspeeled and chopped into 1-inch pieces
3-4large russet potatoesabout 1 pound, peeled and chopped into 1-inch pieces
2zucchini squashabout 12 ounces once chopped, cut into 1-inch pieces
Optional: freshly chopped cilantro and lime wedges
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.
Form 2-inch balls from the mixture and set the balls on a plate for later.
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.
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.
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.
Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.
Make Ahead: You can make this soup a couple of days in advance, and store it, tightly covered (or even in the soup pot), in the refrigerator. To serve, bring to a simmer on the stovetop until everything is warmed through.Storage: Cool soup completely, then store leftovers in an airtight container in the fridge for up to 4 days. Reheating on the stovetop is recommended, but you can also use the microwave.Freezing: Cool completely, then store in airtight, freezer-safe containers or freezer bags for up to 6 months. Thaw in the refrigerator, then reheat on the stovetop (recommended) or in the microwave.