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1
Using your hands, combine all of the ingredients in a large bowl and place in the refrigerator.
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2
Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
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3
Add the onion, garlic, measured salt, chili powder, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
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4
Increase the heat to high, add the broth or stock, stir to combine, and bring to a simmer.
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5
Meanwhile, form the meatballs: Fill a small bowl with water.
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6
Roll the meat mixture into 1-1/4-inch balls (about 1 heaping tablespoon each), wetting your hands as necessary to keep the mixture from sticking.
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7
Place the meatballs on a baking sheet.
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8
Add the carrots and tomatoes to the broth, stir to combine, and return to a simmer.
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9
Add the meatballs, evenly placing them around the pot (no need to stir), and return to a simmer.
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10
Reduce the heat to medium low and cover the pot with a tightfitting lid.
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11
Cook until the rice and the meatballs are cooked through, about 20 minutes.
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12
Add the zucchini, stir to combine, and simmer uncovered until the zucchini is crisp-tender, about 5 minutes.
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13
Remove from the heat, add the measured hot sauce, and stir to combine.
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14
Taste and season with additional salt and hot sauce as needed.
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15
Serve with the cilantro, tortilla chips or tortillas, and extra hot sauce on the side.
