- In a large bowl, add all meatball ingredients. Stir to combine & form into 20 meatballs. Set aside.
- In a large stockpot, heat oil over medium-high. Add onion & garlic. Cook 1-2 minutes, or until fragrant. Add potatoes & carrots. Cook 3-4 minutes, or until vegetables begin to soften.
- Add tomato paste & stir to coat vegetables. Add tomatoes, broth & zucchini. Bring to a boil.
- Carefully add meatballs. Simmer 10 minutes, or until meatballs are cooked through, stirring occasionally. Remove from heat & stir in parsley. Serve topped with queso fresco.