Albondigas Soup Made Vegetarian

Name: Albondigas Soup Made Vegetarian
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 cup cooked lentils*; 2/3 cups boiled rice; 1/2 teaspoon Maggi sauce; large pinch teaspoon of salt; large pinch black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; pinch of ground cumin seed; large pinch dried crushed Mexican oregano; 1 teaspoon dried parsley; 1 medium egg or vegan equivalent; 4 Tablespoons gluten-free crumbs or use regular bread crumbs; 1 dried large guajillo chile pepper; small piece of onion; 2 garlic cloves; 1/4 cup chopped white onion; 2 cloves garlic finely minced; 1 large potato peeled and cut into even-sized bite-size pieces; 2 large carrots peeled and cut into even-sized bite-size pieces; 1 large zucchini cut into even-size pieces (don’t cut too small or they’ll fall apart); couple sprigs fresh cilantro; 4 cups low-sodium or homemade veggie broth; extra cooked rice for adding to the soup