Deconstructed Meat-Stuffed zucchini soup

I don't know how many know this, but some of the most loved foods were invented by mistake; chips, champagne,  pancakes, popsicles, just to name a few.

I came up with this soup on a rainy and lazy Sunday. I craved a hearty soup but I didn’t want to work too hard. I made a deconstructed meat-stuffed zucchini soup. 

• 6-8 medium-size zucchini, cut into thick slices       

• 1 large onion, diced

• 2 garlic cloves, crushed

• 1 can of crushed tomatoes

• ¼ c. olive oil

• Salt and pepper

• 1 tsp. paprika

• 1 tsp. cumin

• 1 tsp. Baharat spice

• ½ cup rice, washed and drained

For the mini meatballs:

• 1 lb. ground beef

• 1 small onion, finely chopped

• 1/2 cup of cilantro and parsley, chopped

• 2 garlic cloves, crushed

• A dash of baking powder

• ¼ cup bread crumbs

• Salt and pepper

• 1 tsp. Ras El Hanut

1. Start with making the meat mixture: Mix all of the ingredients and set aside.

2. In a wide pot, heat the oil and add the onion. Fry for 5 minutes on medium heat.

3. Add the zucchini and keep frying for 5 more minutes.

4. Add the spices and the garlic and keep frying.

5. Add the crushed tomatoes and the chicken stalk. Bring to a boil.

6. Form tiny balls from the meat mixture and toss them into the hot soup. 

7. Once finished, lower the heat and cook for 25 minutes.

8. Add the rice and cook for 20 more minutes.