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In a large bowl, combine 2 lbs lean ground beef with 2 tsp oregano, 2 tsp garlic salt, 2 tsp black pepper, ½ tsp ground cumin, and ½ tsp salt
Add ¼ diced white onion, ½ cup chopped cilantro, 2 minced garlic cloves, and 1 minced chipotle pepper to the beef mixture
Add 1 cup uncooked rice and 2 eggs to the mixture
Mix everything together until well combined
Shape the mixture into even-sized meatballs
In a blender, combine 5 roma tomatoes, ¼ onion, 2 garlic cloves, 3 chipotle peppers in adobo sauce, 1 tbsp chicken bouillon, 1 tbsp tomato bouillon, ½ tsp ground cumin, and 5 cups water
Blend until smooth to create the tomato broth
In a large pot on medium heat, add the tomato broth and 2 quarts of water
Add salt to taste and bring to a simmer
Taste and adjust salt as needed
Add all the meatballs to the simmering broth
Add 2 corn on the cob and reduce heat to medium-low
Cover and cook for 20 minutes
Add 3 chopped potatoes, celery stalks, and 3 chopped carrots
Mix carefully and cover again
Cook for another 15 minutes
Add 2 chopped calabacitas and 1-2 chopped chipotle peppers
Cook for 5-7 minutes until vegetables are soft
Check that potatoes and carrots are tender
Serve hot with lime juice and tortillas