Prepare the Rice
Place the rice in a small bowl, cover with boiling water, and soak for 20 minutes. Drain and set aside.
Prepare the Chicharrón
Place the chicharrón in a food processor and pulse until finely crumbled. Set aside.
Make the Meatball Mixture
In a large bowl, combine the ground pork and ground beef.
In a food processor, blend the egg, mint leaves, oregano, salt, pepper, cumin, onion, and garlic until smooth.
Add this mixture to the meat along with the drained rice and ground chicharrón. Mix thoroughly using a spatula or your hands.
Form the Meatballs
Divide the mixture into 18 evenly sized meatballs. Place them on a platter and set aside.
Prepare the Broth Base
In a food processor, blend the tomatoes, onion, and garlic until smooth.
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the tomato mixture and cook for 5 minutes, stirring occasionally.
Simmer the Soup
Add the broth and salt. Bring to a gentle simmer and cook for another 5 minutes.
Add the Vegetables
Add the potatoes and carrots. Cook for 8 minutes.
Finish the Soup
Add the zucchini, jalapeños, meatballs, cilantro, and mint. Cover and simmer over low heat for about 20 minutes, until the meatballs are fully cooked and the vegetables are fork-tender.
Serve
Taste and adjust seasoning if needed. Serve hot and enjoy this comforting Mexican classic.
Tips
Serve with warm corn tortillas or crusty bread.
Add a squeeze of lime to individual bowls for extra freshness.
This soup tastes even better the next day as the flavors deepen.
Enjoy your food!
