Mix meatball ingredients gently to avoid tough meatballs; avoid overworking the meat mixture., Chilling the meatball mixture before shaping helps form neater balls., Uniform 2-inch meatballs cook evenly; wet or oiled hands prevent sticking while shaping., Raw rice cooks inside meatballs but may cause breakage; cooked rice can be substituted to keep meatballs intact., Keep broth at a low simmer after adding meatballs to prevent them from breaking apart., Add zucchini later if preferred firmer in texture., Taste and adjust seasoning early by pan-frying a test meatball., Thicken thin broth by simmering uncovered or mashing cooked potatoes; add broth/water if too thick., Browning meatballs first is optional but adds flavor., For slow cooker method, add ingredients and cook on low for about 4 hours, check meatball doneness with a thermometer., Freeze leftovers with vegetables slightly undercooked to keep texture upon reheating., Reheat gently to preserve meatball texture; avoid boiling after reheating., Add fresh lime juice and chopped cilantro at serving for brightness., Optional swaps include ground turkey, pork, veal, or chicken meats and adding jalapeños or red pepper flakes for heat.