In a large mixing bowl, combine ground beef or turkey, cooked rice, finely chopped onion, minced garlic, chopped cilantro, salt, pepper, cumin, and oregano. Gently mix until just combined. Form into small meatballs, about 1 inch in diameter, and set aside.

In a large pot, heat a drizzle of oil over medium heat. Add chopped onions and minced garlic, sautéing for 3-4 minutes until translucent. Stir in chopped carrots and zucchini, cooking for an additional 3-5 minutes until slightly softened.

Add diced tomatoes (with juices) and broth into the pot. Stir together and bring to a gentle simmer over medium-high heat.

Carefully add the meatballs into the simmering broth, ensuring they are submerged. Cover and let simmer for about 20 minutes until meatballs are cooked through and no longer pink.

Taste the broth for seasoning and adjust with salt, pepper, or spices as necessary. Stir in extra cilantro or parsley for fresh flavor.

Ladle hot soup into bowls, garnishing with fresh cilantro, lime, diced avocado, or queso fresco. Serve immediately with warm corn tortillas or crusty bread.