1. Remove the pit from 6 tomatoes and boil for 7 minutes or until the skin has blistered.
2. Blend the tomatoes, 1 cup of the boiled water, 1-3 chipotles in adobo sauce, 3 garlic cloves, 1/4 of the onion, and 2 tbsp salt until smooth. Put to the side.
3. Finely chop 1 zucchini, 1/2 of an onion, and 2 garlic cloves (you can also use 1 tbsp minced garlic).
4. In a bowl mix the chopped zucchini, chopped onion, minced garlic, 2 pounds of beef, 2 eggs, 1/4 c rice, chopped yerbabuena (mint), 2 tbsp salt, and 1 tbsp pepper. Make sure all ingredients are well combined.
5. Form the meat mixture into small meatballs. 2 pounds yields around 32 meatballs. Place in the fridge or freezer.
6. Spray a large pot with oil spray and add the tomato sauce. Let it simmer for 7-10 minutes.
7. Add in 2 liters of water and wait for it to come to a boil.
8. While waiting for the tomato sauce and water to come to a boil, peel and chop 2 potatoes and 3-4 carrots into 1 inch cubes. Chop the celery stalks, zucchini, and green beans.
9. Once the water in the pot is at a boil, add in the meatballs one at a time.
10. Once the meatballs are in, bring the pot down to a simmer. Cover for 10-15 minutes, depending on how big the meatballs are.
11. Add the potatoes and carrots. Cover and cook for an additional 10 minutes.
12. Add in the celery and green beans. Cover and cook for an additional 10 minutes.
13. Add in the zucchini and cilantro. Cover and cook for additional 7-10 minutes.
14. Once cooled, divide into 4 equal servings.
