Sopa de Albóndigas is a traditional Mexican meatball soup, featuring tender meatballs simmered with vegetables in a flavorful broth.

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In a large bowl, combine ground beef, rice, egg, garlic, cilantro, salt, and pepper. Mix well and form into small meatballs.
In a large pot, heat the oil over medium heat. Sauté onion and tomatoes until softened.
Add broth, cumin, oregano, and bay leaf. Bring to a boil.
Gently add the meatballs to the broth. Reduce heat to a simmer and cook for 10 minutes.
Add carrots, potato, and cook for another 10 minutes.
Add zucchini and cook for an additional 5 minutes, or until vegetables and meatballs are cooked through.
Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges.