Caldo de Albondigas

In a large bowl, combine the ground beef, oregano, garlic salt, black pepper, cumin, salt, chopped white onion, chopped cilantro, minced garlic, chopped jalapeno, uncooked rice, and eggs. Mix everything together until well combined.

Using a cookie scoop or your hands, shape the mixture into small meatballs, about 1-inch in diameter. Place the formed meatballs on a plate.

In a blender, combine the roma tomatoes, chopped white onion, minced garlic, chipotle peppers in adobo sauce, and chicken broth. Blend until smooth.

Pour the blended broth into a large pot or Dutch oven. Set over medium heat and bring to a simmer. Add salt to taste.

Carefully add the prepared meatballs and corn on the cob pieces to the simmering broth. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Add the diced potatoes and carrots to the pot. Cover and continue to simmer for another 15 minutes, or until the potatoes and carrots are tender.

Stir in the diced zucchini and fresh cilantro. Cook for an additional 5-7 minutes, or until the zucchini is tender-crisp.

Stir in the chipotle peppers in adobo sauce. This adds a smoky depth and a touch of heat.

Cover the pot and let the caldo de albondigas simmer for a final 5 minutes to allow the flavors to meld.

Ladle the caldo de albondigas into bowls, ensuring each serving has meatballs, vegetables, and broth. Squeeze fresh lime juice over each bowl before serving, if desired.