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Sopa De Albóndigas (Mexican Meatball Soup)

Ingredients

• 2 pounds ground beef
• 1 pound ground pork
• ½ cup uncooked long-grain rice
• ⅓ cup chopped fresh mint
• 3 garlic cloves, minced
• 1 tablespoon kosher salt
• 1 ½ teaspoons black pepper
• 2 tablespoons olive oil or vegetable oil
• 1 medium yellow onion, peeled and diced (about 1 1/2 cups)
• 4 medium carrots, peeled and cut on an angle into 1/2-inch slices
• 3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
• 1 large red potato, cut into 1-inch cubes
• Kosher salt and black pepper
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons dried oregano, preferably Mexican
• 2 teaspoons ground cumin
• 8 cups chicken stock (2 quarts)
• 1 (8-ounce) can tomato sauce
• Crumbled queso fresco, panela or cotija
• 2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
• Mini sweet peppers, thinly sliced into rounds
• Serrano and habanero chiles, very thinly sliced
• Small fresh cilantro sprigs or chopped fresh cilantro
• Lime wedges, for squeezing

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