Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated.
Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
Begin making the soup by heating oil in a large stock pot over medium-high heat. Add onions, carrots, zucchini and celery as well as a pinch of salt and pepper. Sauté until onions are translucent, about 7-8 minutes.
Add garlic, cumin, oregano and chipotle peppers to the pan and heat until fragrant, about 60 seconds, stirring frequently. Pour in chicken broth and lime juice and stir well.
Increase heat to high and bring entire pot of soup to a low boil. Slowly add in the reserved meatballs and bring back to a boil. Reduce heat to low and cook until meatballs are cooked through, about 15 minutes.
Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.