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Preheat oven to 350°F. Line a 15-by-10-inch baking pan with foil; set aside.
In a medium bowl, combine pork, chorizo, rice, carrot, 1/4 cup cilantro, garlic, 1 teaspoon cumin and black pepper. Mix to combine thoroughly. Add egg (or egg product) and stir to combine. Shape into 24 meatballs. Place meatballs on prepared baking pan. Bake about 15 to 20 minutes or until brown and cooked through (160°F). Remove from baking sheet with a slotted spoon.
Meanwhile, in a 4-quart Dutch oven, cook onion in hot oil over medium heat for 5 minutes or until just tender. Add broth, tomatoes, oregano and the remaining 1/2 teaspoon cumin. Bring to a boil. Stir in zucchini; return to boiling. Cook about 2 minutes or until zucchini is just tender. Remove from heat. Stir in the remaining 1/4 cup cilantro and the cooked meatballs. To serve, ladle soup into bowls.