Mexican Meatball Soup

In a large mixing bowl, add 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, and ½ teaspoon chili powder). Use your hands or a rubber spatula to combine all of the ingredients. Avoid over mixing, which can cause the meatballs to be tough and dry.
Using your hands or a cookie scoop, portion the meat mixture and roll it into 2 inch thick balls. Place on a baking tray and set aside.
To a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon olive oil.
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 medium carrots, 2 ribs celery, ½ teaspoon ground cumin, 1 teaspoon salt and 1 teaspoon pepper. Bring to a boil over high heat.
Reduce heat to medium-low; Using a large spoon, carefully add 20 beef meatballs, one at a time.
Cover the pot and cook for 20 minutes.
Add 1 large zucchini and cook another 5 minutes.
When serving, add juice from lime wedges and sprinkle chopped cilantro on top of soup.