Directions

• Meatballs: in a large bowl combine the meat, onion, mint, spices, rice, eggs, black pepper and salt. Mix until everything is evenly distributed. Roll into meatballs and place them on a sheet-pan. 
• Brown/ Sauté: Place a large pot over medium-high heat and heat the oil. Lay the meatballs and brown two sides of them. Do this step in batches to prevent overcrowding. Once done, remove all of them. Lower the heat to medium-low. Add the onion, carrots and celery. Sauté until slightly softened. Stir in the garlic, marjoram, cumin, all spice, and cloves. Cook for one minute. Add the tomato paste, cook for one minute. Add the tomatoes, and cook until slightly softened. Pour in the beef broth, add the chipotle pepper. Bring to a boil, over medium-high heat. Reduce to a gentle simmer, over medium-low heat. Add all of the meatballs back into the pot and the cilantro. Tie the thyme, oregano and mint sprigs together with a string. Then, add into the pot. Cover and allow the meatballs to cook, about 10 minutes. 
• With the addition of ingredients, the temperature of the broth will fluctuate. Feel free to adjust heat to keep it at a gentle simmer the whole time. 
• Veggies: cut all the veggies into medium pieces. Cut each corn cob into three sections. Peeling the potatoes is optional, but I like to keep it for the fiber content.
• Add the corn, chayote and potatoes, let it reach a gentle simmer once again. Cover and cook for about 10-15 minutes or until the veggies are 90% of the way cooked. Now, add the calabacita and cabbage. Cover and allow everything to fully cook, about 5 minutes. Remove the bundle of herbs. Stir in salt and serve. 
• Toppings: Top with onion, cilantro, radishes, drizzle of lime juice, and corn tortillas. Feel free to spoon in a good portion of Mexican rice. ENJOY!