In a mixing bowl, combine the ground beef, minced onion, cooked rice, spices, an egg, and chopped herbs. Mix gently until just combined, being careful not to overmix for tenderness. Preheat your broiler and line a baking sheet with parchment paper. Roll the mixture into 1-2 tablespoon meatballs and broil for 7-8 minutes until they are barely browned and cooked through.

Preheat your oven to 425°F (218°C). On a baking sheet, toss quartered Roma tomatoes and garlic cloves with olive oil, kosher salt, and freshly cracked black pepper. Roast them in the oven for about 25 minutes, or until the tomatoes are blistered and fragrant. Carefully blend this roasted mixture with dried chile de arbol until smooth, creating your flavor-packed soup base.

In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Pour in the chicken stock, add the bouillon cube, diced carrots, and Yukon Gold potatoes, bringing everything to a gentle simmer. Once simmering, incorporate the broiled meatballs, cover, and let simmer for 30 minutes to meld the flavors perfectly.

Add the zucchini and green beans to the pot, cooking for an additional 5-10 minutes until the vegetables are just tender. Taste and adjust the seasoning with extra salt and pepper as needed. Stir in chopped cilantro for freshness, and serve the hearty Albondigas Soup hot, garnished with lime wedges and alongside warm tortillas for dipping.