Albóndigas (Mexican Meatball Soup)

thepioneerwoman.com

Jenny Fulford Vincent

1 large yellow onion, finely chopped and divided

1 c. chopped fresh cilantro, divided, plus more to serve

½ c. long-grain white rice

2 large eggs

4 garlic cloves, finely chopped and divided

2 Tbsp. chopped fresh mint (optional)

1 Tbsp. plus 1 tsp. dried oregano, divided

1 Tbsp. kosher salt, divided, plus more to taste

2 tsp. ground cumin, divided

1 tsp. ground black pepper, divided

2 lb. ground beef (80/20)

2 Tbsp. vegetable oil

4 medium carrots, peeled and sliced into ¼-in. half-moons

1 medium jalapeño, seeded and diced

2 qt. beef broth

1 (28-oz.) can crushed tomatoes

2 dried bay leaves

3 medium russet potatoes, peeled and cut into ½-in. cubes

3 medium zucchini, sliced into ½-in. thick half-moons

Cooked rice, to serve

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