This Mexican Meatball Soup Is My Familys Ultimate Comfort Dish

Ingredients

• 3 medium plum (Roma) tomatoes (12 ounces; 328g), chopped
• 1/2 medium white onion (4 ounces; 113g), diced
• 3 medium cloves garlic (15g), chopped
• 10 cups (2.4L) homemade chicken stock or store-bought low-sodium chicken broth
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half s much by volume
• 1 pound (454g) ground pork (see notes)
• 1 pound (454g) ground beef (see notes)
• 1/4 cup (50g) uncooked white rice
• 1 large egg
• 1/2 medium white onion (4 ounces; 113g), finely chopped
• 3 medium cloves garlic, grated or finely minced
• 1 tablespoon all-purpose flour
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh Mexican or Italian oregano or 1 teaspoon dried oregano (see notes)
• 1 teaspoon cumin seeds
• 1 tablespoon Diamond crystal kosher salt; for table salt use half as much by volume
• 2 teaspoons freshly ground black pepper
• 9 ounces (255g) baby red potatoes, halved
• 3 ears of corn, each ear cut crosswise into 3 pieces
• 2 large carrots (12 ounces; 340g), cut into 1/4-inch rounds
• 2 zucchini (16 ounces; 456g), quartered lengthwise and cut into 3/4-inch pieces
• Cilantroand lime for serving (optional)

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