Mexican Albondigas

Rinse the rice until the water runs clear, pour over 250 ml of boiling water and leave for 45 minutes, then drain well.

Finely chop half of the onion and all of the zucchini. Combine the ground beef and pork with them, the eggs, finely chopped mint, oregano, cumin, salt and black pepper. Add the drained rice and mix gently, without overworking it.

With damp hands, shape the mixture into 18–20 round meatballs, about 45–50 g each.

Blend the tomatoes and garlic until almost smooth. Thinly slice the remaining onion, heat the oil in a large pot and sauté the onion over medium heat for 5 minutes, without letting it brown. Add the tomato purée and simmer for 3 minutes.

Pour in the chicken broth, bring to a gentle simmer, and carefully lower the meatballs in one by one so they don't fall apart.

Cover the pot and simmer gently for 30–35 minutes, until the rice inside the meatballs is tender and the meat is fully cooked through.

Remove from the heat, let the soup rest for 5 minutes, and serve hot, sprinkled with fresh cilantro.