Rice Soup with Meatballs

Step 1

In a bowl, mix the 1 lb ground beef with 1/4 cup finely chopped onion, 1 minced garlic clove, and a pinch of salt and pepper. Roll into 1-inch meatballs.

Step 2

Heat 1 tbsp olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.

Step 3

In the same pot, add the remaining chopped onion, 1 minced garlic clove, and 1 inch grated ginger. Cook until fragrant, about 2 minutes.

Step 4

Add the 2 chopped tomatoes and 1 diced zucchini. Cook for 3 minutes until slightly softened.

Step 5

Pour in the 6 cups chicken broth and 1/2 cup rice. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.

Step 6

Return the meatballs to the pot. Cook for another 10 minutes, until the rice is tender and the meatballs are cooked through.

Step 7

Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.