1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, tomato, celery leaves, garlic, salt, cumin, and 1 ½ teaspoons oregano. Sauté until onions are translucent and mixture is fragrant, about 3 minutes.

2. Add broth and bring to a boil. Add carrots, zucchini, chayote, potato, and celery stalks, then cover and bring to a boil.

3. Reduce heat to medium, cover and cook until fork-tender, about 15 to 20 minutes. The broth should simmer, but shouldn’t return to a boil.

4. Meanwhile, strain soaked rice. In a large mixing bowl add ground beef, remaining 1½ teaspoons oregano, chopped mint, flour, garlic salt, pepper, and egg. Mix well until combined.

5. Scoop mixture using a small spoon or small ice cream scoop, then roll mixture into small golf ball-sized meatballs and set aside. This should yield about 20 meatballs.

6. Uncover the simmering pot and gently drop in the meatballs one by one. Bring back up to a boil, add sprigs of mint, cover, and reduce heat to medium simmer for approximately 8 to 10 minutes until meatballs begin to float.

7. Reduce heat to a low simmer, covered, for approximately 20 minutes or until the meatballs and rice grains are cooked.

8. Once meatballs and rice are cooked, remove mint using tongs, then add freshly squeezed lime juice and salt to taste. Serve immediately and garnish with fresh mint and fresh oregano.