In bowl, mix ground beef, rice, salt, pepper, cumin, garlic powder and onion powder.

Form into golf size balls and place on tray. Once done refrigerate for at least 10 minutes. This will help the meatballs stay intact when cooking.

In pot, place chicken broth, carrots, zucchini, and oregano. Bring to boil over high heat. Cook until vegetables are tender. 15-20 minutes.

Add meatballs and cook over medium heat for an additional 30-45 minutes.

Serve with warmed corn tortillas.