Ground beef - 500g (about 1 lb)

Ground pork - 500g (about 1 lb)

Rice - 1/2 cup, soaked in warm water for about 20 minutes and then drained

Eggs - 2

Garlic - 2 cloves, minced

Fresh mint - A handful, finely chopped

Cumin - 1/2 teaspoon, ground

Salt and pepper - To taste

FOR BROTH (Below)

Tomatoes - 4 large, ripe

Garlic - 2 cloves

White onion - 1/2, roughly chopped

Chicken or beef broth - 2 liters (about 8 cups)

Carrots - 2, sliced

Potatoes - 2, diced

Zucchini - 2, sliced

Chipotle pepper - 1, dried (optional for a smoky, spicy flavor)

Salt and pepper - To taste

Oil - For frying

FOR GARNISH (Below)

Fresh cilantro - Chopped

Lime wedges

Preparing the Meatballs 1 - In a large mixing bowl, combine the ground beef, ground pork, soaked rice, eggs, minced garlic, chopped mint, ground cumin, salt, and pepper.

Preparing the Meatballs 2 - Mix well until all the ingredients are integrated.

Preparing the Meatballs 3 - Form the mixture into golf ball-sized meatballs and set them aside.

Preparing the Broth Base 1 - In a blender, combine the tomatoes, garlic, and half an onion. Blend until smooth.

Preparing the Broth Base 2 - In a large pot, heat a bit of oil over medium heat. Pour in the tomato mixture and fry for a few minutes until it darkens in color and becomes fragrant.

Preparing the Broth Base 3 - Add the chicken or beef broth to the pot. If using the dried chipotle pepper, add it now. Bring the broth to a boil.

Cooking the Meatballs and Vegetables 1 - Once the broth is boiling, carefully add the meatballs one by one.

Cooking the Meatballs and Vegetables 2 - Add the sliced carrots, diced potatoes, and sliced zucchini.

Cooking the Meatballs and Vegetables 3 - Reduce the heat to medium-low, cover the pot, and let it simmer for about 30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Seasoning - Taste the broth and adjust the seasoning with salt and pepper as needed.

Serving - Serve the albóndigas in bowls, ensuring each serving gets a good mix of meatballs and vegetables. Garnish with chopped fresh cilantro and serve with lime wedges on the side. The lime juice can be squeezed over the soup for a tangy kick.