Mexican Meatball Soup

In a large mixing bowl, add all ingredients (1 pound lean ground beef, ⅓ cup jasmine rice, 1 tablespoon garlic powder, 1 tablespoon onion flakes, 1 large egg, 1 teaspoon salt, ¼ teaspoon ground pepper, 1 teaspoon ground cumin, & ½ teaspoon chili powder) for meatballs. Using your hands or rubber spatula, combine all of the ingredients until well combined.
Using your hands, scoop the meat mixture and roll into 2 inch thick balls. Place on tray and set aside.
In a large pot, add 1 tablespoon olive oil and set to medium-high heat.
Add ½ cup yellow onion and 2 tablespoons minced garlic and cook for 2 minutes.
Add 8 cups beef broth, 2 cans diced tomatoes with green chilies, 2 russet potatoes, 2 carrots, 2 celery sticks, ½ teaspoon ground cumin, 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil.
Reduce heat to medium-low heat and slowly add in 20 beef meatballs, one at a time.
Cover and cook for 20 minutes.
Add 1 large zucchini and cook another 5 minutes.
When serving, add juice from lime wedges and sprinkle fresh Cilantro on top of soup.