Start by roasting 4-5 tomatoes in the oven at 400F. (Normally they need about 20-30 minutes to fully roast, but I usually take them out when I need them because there's an extended simmer coming up.)

You'll need ½ cup chopped mint for the meatballs. Pull the leaves off of 8-10 mint sprigs. Rinse and finely chop them.

Add the mint to a large mixing bowl along with 1.5 lb. ground beef, 2 eggs, ¼ onion (finely chopped), 3 minced garlic cloves, 2 teaspoons salt, freshly cracked black pepper, and ½ cup of cooked white rice. Combine well and then use your hands to form meatballs that are approximately 1 inch wide. Keeping your hands wet will help if the mixture is sticky.

Saute 1.5 roughly chopped onions and 4-5 whole, peeled garlic cloves in a dollop of oil over medium heat. Cook until the onion is starting to brown.

Add the onion, garlic, roasted tomatoes, and a single chipotle in adobo to a blender. Combine well.

Finely chop the potatoes and carrots. Add them to a large saucepan along with ½ cup of uncooked rice and sweat them in some oil over medium heat for a few minutes. Season with a pinch of salt.

Add the blender puree to the veggies along with 10-12 cups of stock, 2 teaspoons Mexican oregano, 1.5 teaspoons salt, and some freshly cracked black pepper. Raise heat and bring to a boil.

Gently add the meatballs and reduce heat to a simmer. The meatballs will need approx. 10-15 minutes to cook dependent on how big they are, but I simmered this batch for 20-25 minutes to give the veggies time to cook.

Take a final taste for seasoning. I add another generous pinch of salt to this batch.

Serve immediately with freshly chopped cilantro and a squeeze of lime. Be sure to get lots of veggies in the serving bowls.

Store leftovers in an airtight container in the fridge.