In a large bowl, mix together the ground beef, uncooked rice, egg, finely chopped onion, minced garlic, and chopped cilantro until well incorporated.

With your hands, shape the mixture into golf ball-sized meatballs and set them aside.

In a large pot over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until fragrant.

Pour in the chicken or beef broth, and stir in any seasonings you desire. Bring to a gentle boil.

Carefully drop the meatballs into the boiling broth. Reduce heat to simmer and cook for about 20 minutes.

Add the chunked potatoes, sliced carrots, and zucchini to the pot, and continue simmering for an additional 15-20 minutes.