Add rice to small bowl, cover with boiling water and allow to soak for 20 minutes. Drain water and set aside.
Add ground meats to a large mixing bowl. Set aside.
To bowl of food processor, add egg, mint leaves, oregano, salt, pepper, cumin, onion and garlic. Process until smooth. Add to bowl of ground meat along with soaked drained rice and ground pork rinds. Blend thoroughly with spatula or your hands. Shape mixture into 18 meatballs and set aside on a platter.
To bowl of food processor, add rough chopped tomatoes, onion and garlic; process until smooth. Set large soup pot or Dutch oven over medium heat until hot, then add the oil. Add blended tomato mixture to pot and cook for 5 minutes. Add broth and salt, and bring to a simmer. Cook 5 more minutes.
Add the potatoes and carrots and cook another 8 minutes. Add the uncooked meatballs, zucchini, jalapeno, cilantro and mint. Cook covered over low heat for 20 minutes or until meatballs are cooked through and potatoes are fork tender.
A combination of 6 oz. each ground pork and lean ground beef may be used, or 12 oz. of one ground meat, if preferred.
<p>This recipe for Mexican Albondigas Meatball Soup + Video was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/albondigas-mexican-meatball-soup/ </p>