Ingredients

• ¹⁄₃

  cup
  Organic White Basmati Rice suggested substitutions
• Meatballs:
• 1

  lb
  Ground Beef
• ¹⁄₂

  cups
  Yerba Buena, fresh, chopped
• ¹⁄₂

  cups
  Mint, fresh, chopped
• 1
  Egg, beaten
• 2

  tsp
  Garlic, minced
• 1

  tsp
  Cumin, ground
• ¹⁄₂

  tsp
  Sea Salt
• ¹⁄₄

  tsp
  Black Pepper
• Soup:
• 4

  cups
  Chicken Broth
• 16

  oz
  Diced Tomatoes, canned or 2 Tomatoes, large, diced
• 1

  cups
  Carrots, sliced
• 1

  cups
  Russet Potato, diced
• ¹⁄₂

  cups
  Celery, sliced
• ¹⁄₄

  cups
  Yerba Buena, fresh, chopped
• 1

  tsp
  Oregano, dried
• ¹⁄₂

  tsp
  Cumin, ground
• Sea Salt, Black Pepper, Lime Juice to taste

Instructions

1. Combine the meatball ingredients in a large bowl and mix until thoroughly incorporated. Form 20 – 25 tight meatballs by rolling them between your hands. Set them aside.
2. In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and yerba buena. Bring to a boil and reduce heat to a simmer for 10 minutes.
3. Lower the meatballs and potatoes in the soup and bring back to a boil and reduce heat to simmer for 20 minutes. Add sea salt, black pepper and lime juice to taste. Enjoy!