Combine ingredients for the meatballs (ground meats, cooked rice, cumin (ground), paprika, garlic powder, pepper, salt, chipotle, and egg), stir well to combine, cover and refrigerate until ready to use.
In a dutch oven pot, heat 3 tablespoons of olive oil to medium heat.
Add onions, poblano, and serrano peppers, season lightly with salt and pepper, cook for 3 minutes.
Add garlic and cook for 1 more minute.
Add tomatoes, cilantro, lime juice, and chicken broth. Bring up to a boil. [DO NOT INCLUDE THE CILANTRO AND LIMES RESERVED FOR GARNISH.]
While the soup comes to a boil, crush the oregano, cumin seeds and coriander seeds with a mortar and pestle, add to soup, stir well.
Remove the meatball mix from refrigerator and make 30 small meatball (per single batch) while the soup comes to a boil.
When soup is boiling, reduce heat just slightly and carefully drop in the meatballs.
Gently stir, reduce heat to a simmer and cook for 25 minutes.
Add the zucchini to soup and continue simmering for 10 to 15 more minutes.
Taste for salt, adding a SMALL amount, if needed, then cook for a few more minutes.