Fast and Easy Caldo de Albóndigas (Mexican Meatball Soup)

INGREDIENTS

For the broth

• 5 Roma tomatoes
• 1/4 onion
• 2 garlic cloves
• 1/2 red bell pepper
• 1 can tomato sauce
• 1 tsp ground cumin
• 4 tbsp chicken bouillon 
• 1-2 tbsp tomato bouillon or 1 pack sazón
• 10 cups water; divided

For the meatballs

• 2 lbs lean ground beef
• 1 tbsp all purpose flour
• 1 tsp oregano, black pepper, garlic salt 
• 1 1/2 tsp salt
• 1/2 onion; small diced
• 1/2 bunch cilantro or yerbabuena; finely chopped
• 1 minced garlic clove
• 1 egg
• 1/2 cup uncooked white rice

For the caldo

• 2 corn
• 3 medium potatoes
• 4 celery stalks 
• 1/2 lb baby carrots
• 1 small zucchini (calabacita)