Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.