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Prepare the Meatballs: In a large mixing bowl, add all meatball ingredients and mix together. Roll the mixture into 1" or 2" balls and set aside for later. You should have between 12-24 meatballs, depending on how large you made them.
Sauté the Sofrito: In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add onions, garlic, carrots, celery, optional jalapeño, cumin, chili powder, oregano, salt and pepper and cook covered until onions turn translucent, around 5-7 minutes. Add tomato paste and stir until pasty, around 1 minute.
Build the Broth: Add potatoes, zucchini, chicken broth, tomato sauce, spearmint, and cilantro. Bring the pot to a boil over high heat, stirring frequently, then reduce the heat to low and simmer. Gently, add meatballs one at a time, and simmer until potatoes are fork tender, around 25-35 minutes. Stir, and serve 1-cup servings!