Heat a large stock pot or Dutch oven over medium heat and add extra virgin olive oil. Then, add onions and saute.
When translucent, add the garlic and saute for about a minute.
Add the carrots and cook until they are fragrant, about 5 minutes. Add the tomato and saute for another minute or so.
When the veggies have been lightly cooked, add the broth, chicken bouillon, cumin, and cayenne pepper. Bring to a boil.
Add meatballs to soup and cook for for 5 to 10 minutes, or until the meatballs start to change color and look cooked.
Add zucchini, cilantro, mint, and lime juice. Cook a little longer, until zucchini is tender. Check soup for flavor and adjust the herbs or spices accordingly.
When ready to serve, add extra lime juice or hot sauce, or both to your liking.