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In a blender on high speed, blend the tomatoes, onion, garlic, and salt until smooth. Transfer to a large stock pot or Dutch oven. Add chicken stock and bring to a boil over high heat.
Meanwhile, in a large bowl, combine pork, beef, rice, egg, onion, garlic, flour, mint, oregano, cumin, salt and pepper, and use your hands to knead into a homogenous mixture, being careful to not over-mix.
Pinch off meatball mixture into 20 portions (about 2 ounces; 60g each) and roll in between hands into round balls and transfer to a large plate. If the meat mixture is sticky in your hands, moisten your hands with water and continue rolling meatballs.
Gently add meatballs to boiling broth mixture. Reduce heat as needed to maintain a simmer and cook for 20 minutes. Add potatoes and continue to simmer for 5 minutes.
Add carrots, zucchini, and corn and continue to simmer, stirring occasionally, until meatballs are tender and reach an internal temperature of at least 165°F and vegetables are fork tender, about 10 minutes longer.
Divide soup evenly among serving bowls and serve with cilantro and lime, if using.