Albóndigas (Mexican Meatball Soup)

thepioneerwoman.com

Bob Powers

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 teaspoon 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-inch half-moons

1 medium jalapeño, seeded and diced

2 qt. beef broth

1 28-ounce can crushed tomatoes

2 dried bay leaves

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

3 medium zucchini, sliced into ½-inch thick half-moons

Cooked rice, to serve

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