In a large mixing bowl, combine ground beef, minced white onion, cooked rice, kosher salt, black pepper, ancho chili powder, ground cumin, garlic powder, chopped cilantro, mint, and egg. Mix gently using your hands, being careful not to overmix.

Form the mixture into 1-2 inch balls and place them on a plate.

Line a baking sheet with parchment paper and arrange the meatballs in a single layer. Preheat your broiler to high and place the meatballs under it for 7-8 minutes until lightly browned.

Preheat your oven to 425°F (220°C). On a baking sheet, toss quartered Roma tomatoes and whole garlic cloves with olive oil and a pinch of salt and pepper. Roast for about 25 minutes.

Blend the roasted mixture with the dried Chile de Arbol until smooth.

In a large pot, heat the remaining olive oil over medium heat. Add diced onion and sauté for 3-4 minutes.

Stir in the roasted tomato sauce, chicken or beef stock, bouillon cube, diced carrots, and cubed Yukon Gold potatoes. Bring to a gentle simmer for 5 minutes.

Carefully add the broiled meatballs to the soup base and let everything simmer for 30 minutes.

Introduce chopped zucchini and green beans, simmering for another 5-10 minutes until vegetables are tender.

Taste the soup and adjust seasoning. Stir in freshly chopped cilantro.