Combine all of the meatball ingredients in a large mixing bowl. Mix by hand until all of the ingredients are thoroughly combined. Be careful not to overmix.

Portion the meat mixture into balls with a 1-2 tablespoon scoop. Place them on a baking sheet lined with parchment paper.

Place a rack near the broiler and broil the meatballs for 7-8 minutes, or until just slightly browned. Set aside after removing from the oven.

Preheat the oven to 425 degrees Fahrenheit. Use parchment paper to line a small baking sheet.

Season the quartered tomatoes and garlic cloves with salt and pepper and toss with 2 tablespoons olive oil. Pour them onto the tray and arrange them in the center (this prevents the garlic from burning!). Roast the tomatoes for 25 minutes, or until they are blistered. Blend in a blender with the chile de arbol until smooth.

In a large dutch oven or soup pot, heat the remaining olive oil over medium heat. Cook for 3-4 minutes, or until part of the liquid has evaporated, after adding the white onion and tomato combination. Bring the chicken stock, bouillon, carrots, and potatoes to a boil in a large saucepan. Cover and boil for 30 minutes after adding the meatballs.

Add the zucchini and green beans to the saucepan and cook for another 5-10 minutes, or until the vegetables are just soft but not mushy. Season the soup with salt and pepper to taste, then mix in the cilantro. Serve in dishes with limes and tortillas on the side for dipping.