In a large mixing bowl, combine lean ground beef, minced garlic, uncooked long grain rice, beaten egg, chopped mint, parsley, dried oregano, ground cumin, salt, and black pepper. Mix thoroughly and shape into 25 to 28 meatballs.

Heat olive oil in a large pot over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute.

Add sliced carrots, celery, and chopped russet potato to the pot. Sauté for 2 to 3 minutes until slightly softened.

Stir in roasted diced tomatoes, broth, ground cumin, and dried oregano. Bring to a gentle boil, then lower heat to simmer for 5 minutes.

Gently drop the prepared meatballs into the soup. Cover and cook on low heat for 15 minutes.

Stir in green beans and sliced zucchini. Cook for an additional 5 to 8 minutes until vegetables are tender.

Add lemon juice and chopped cilantro, stirring gently. Adjust seasoning as needed before serving.