Instructions: Chopped fresh cilantro, lime wedges and warm tortillas for serving

Bring water to boil in a large pot.

In a bowl, mix beef, pork, garlic, cumin, rice, thyme, egg and flour until well-blended. Shape mixture into 1 inch meatballs and drop into boiling water.

Cook until the water comes back to a boil. Remove meatballs to a bowl with slotted spoon.

To the boiling water, add the onion, tomato, chile, chicken base and carrot.

Cook for 20 minutes. Return the meatballs and any accumulated juices to the soup along with the zucchini. Cook for an additional 15 minutes. Season with salt and pepper.

Ladle into bowls. Sprinkle with cilantro. Pass lime wedges for squeezing and warm tortillas to eat with the soup

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.