To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.
Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.
Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.
Add the water, beef bullion, tomato sauce, albondigas, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.
Cook over low-medium heat. Add the rice after 50 minutes of cooking. Cover and cook for another 10 minutes.
Add the potatoes and green beans. At this point taste the broth and add more salt & pepper if needed. Cook for 15 more minutes.
Add the zucchini and cook for 10 more minutes.