1. In a 4- to 6-qt. pot heat the oil over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in the Freezer Meatballs and the next eight ingredients (through cumin).

2. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Stir in rice; heat through. Serve with desired toppings.

Freezer Meatballs

This recipe makes three portions. Only one is required for our Southwestern Meatball Soup, but these are made to freeze! Make all three portions and save two for a rainy day.

1. Preheat the oven to 400°F. Line two 15×10-inch baking pans with foil. In an extra-large bowl, combine the first seven ingredients (through pepper). Add ground beef; using clean hands, mix lightly until combined (do not overwork).

2. Shape the beef mixture into 1-inch meatballs, using about 1 Tbsp. mixture for each meatball. Arrange in prepared pans. Bake until done (160°F), about 15 minutes. Cool in pans on wire racks.

   Test Kitchen Tip: For perfectly sized meatballs, use a small cookie scoop to portion the meat mixture.
   

3. Divide meatballs among three 1-gal. resealable plastic freezer bags or airtight containers. Seal and label. Lay bags flat and freeze for up to 3 months.

Stuffed Meatball Variation

For meatballs stuffed with cheese, prepare as directed in Step 1. Cut desired cheese (such as Gouda, provolone, mozzarella, cheddar, Monterey Jack, Colby Jack, pepper Jack, feta, Muenster, or Swiss) into 1⁄2-inch cubes. Shape the meat mixture into balls as directed. Insert a cheese cube into each ball, sealing meat around the cheese. Continue with the recipe as directed.