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1
In a large bowl, gently mix the ground beef with half of the minced garlic, 1 cup of the chopped onion, 1 cup of the chopped bell peppers, the oregano, cumin, 1 teaspoon of salt and the egg.
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2
Add the cornmeal in 2 batches, mixing gently until combined.
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3
Shape the meat mixture into 1 1/2-inch meatballs.
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4
Transfer to a plate and refrigerate.
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5
In a medium stockpot, heat the oil until shimmering.
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6
Add the remaining minced garlic and cook over moderate heat until golden, about 30 seconds.
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7
Add the remaining chopped onion and cook, stirring, until softened, about 4 minutes.
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8
Add the remaining chopped bell peppers and cook, stirring often, for 3 minutes longer.
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9
Add the tomatoes and cook until softened, about 5 minutes.
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10
Add the carrot and cook, stirring, for 1 minute.
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11
Add the water, cilantro sprigs and 2 teaspoons of salt and bring the soup to a boil.
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12
Reduce the heat to moderately low and simmer for 10 minutes.
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13
Add the rice and simmer for 10 minutes longer.
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14
Add the meatballs to the soup and simmer over moderately high heat until they are cooked through and the rice is tender, about 15 minutes.
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15
Skim the fat from the surface of the soup and season with salt and pepper.
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16
Ladle the meatball soup into bowls and garnish with the chopped cilantro.
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17
Serve the soup with lime wedges.
