Sopa de Albóndigas is a traditional Mexican meatball soup made with juicy meatballs, hearty vegetables, and a flavorful broth.

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In a bowl, mix ground beef, rice, egg, garlic, cilantro, cumin, salt, and pepper. Form into small meatballs and set aside.
Heat vegetable oil in a large pot over medium heat. Sauté onion until translucent.
Add carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
Stir in diced tomatoes, broth, oregano, and bay leaf. Bring to a boil.
Gently drop in the meatballs. Reduce heat and simmer for 30 minutes.
Add zucchini and continue simmering for another 10-15 minutes or until vegetables are tender and meatballs are cooked through.
Remove bay leaf, adjust seasoning with salt and pepper, and serve hot.