Mexican Meatball Soup

Meatball instructions
2 Preheat the oven to 375° and line a sheet tray with parchment paper. 
3 In a large bowl, combine the beef, turkey, salt, pepper, oregano, cumin, garlic oil, coconut aminos, cilantro (if using) and chives. Mix well until everything is combined and spices are evenly distributed. Scoop into 1 tablespoon balls, it should make 48. Roll between palms to get smooth and place on the sheet tray. Bake for 15 minutes. Remove and let sit until ready to be added to the soup. 
Soup Instructions 
6 While the meatballs are baking, make the soup. Add the garlic oil to a large stock pot and add in the green onion, carrots, potatoes and salt. Cook over medium heat for 5 minutes, stirring regularly. Add in the water, tomatoes, tomato puree, green chilis, cumin and oregano. Cover, reduce heat to medium/low and cook until veggies are tender, about 30 minutes. 
7 Add in the meatballs and zucchini and let cook 5 minutes, uncovered. Taste and salt more if necessary. Finish with more fresh cilantro if desired.