Combine all the ingredients for the meatballs. Mix well. Heat two tablespoons extra virgin olive oil in a large pot on medium heat. Use a melon baller or cookie dough scooper to make equally sized meatballs. Drop them into the pot one at a time, moving quickly so you can start turning over the first ones as soon as possible. You might even have to cook them in two batches.
Cook them just enough to give them a sear around the surface of the meatballs. They don’t have to be fully cooked yet.
Set the meatballs aside and add the tomatoes and bottom halves of three chopped scallions to the pot. Save the top halves of the scallions for garnishing the final dish later.
If you are making this soup the same day you make the broth, use the tomatoes from the broth. Smash and break them up in the pot.
Add chopped carrots and chopped celery. Stir well to combine.
Add vegetable broth to the pot and bring it all to a boil. Keep it on a low boil for at least ten minutes. After ten minutes, add chopped zucchini. Boil on low another five minutes.
Add remaining ingredients to the pot, continue simmering on low another 5-8 minutes or until the zucchini is soft and cooked through but not soggy.
Taste test to see if you need more salt or garlic salt. We are currently on a low sodium diet so this recipe is very low in sodium. Serve with lemon wedges, freshly chopped cilantro and scallion onions.