Caldo de Albóndigas (Veganized Mexican Meatball Soup)

Prep the flax "eggs" by mixing the flax seed and water and letting the mixture sit and thicken for 5-10 minutes, then set aside. Prepare the meatballs by adding the plant based ground meat to a large bowl. Stir in the cooked rice, chopped mint, chopped cilantro, garlic powder, cumin, salt, pepper, diced onion, and flax eggs. Mix until well combined. Scoop about 1 tablespoon of the mixture and roll it between your palms to form a ball. Place each meatball on a baking sheet or plate. Continue until all of the mixture is used. You should have about 25–27 meatballs.
Brown the "meatballs" by heating the oil in a large pot over medium heat. Add about half of the meatballs and cook for 3–4 minutes per side, or until nicely browned. Remove from the pot and set aside. Repeat with the remaining meatballs. In the same pot over medium low heat, add the remaining diced onion and sauté for 3–5 minutes, or until translucent. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the oregano and smoked paprika. Add the carrots, potatoes, and broth, mixing well. Cover the pot and cook for 20 minutes.
Add the zucchini and the cooked meatballs to the pot. Cover and cook for another 20 minutes, or until all of the vegetables are tender. Adjust the heat as needed to prevent the soup from coming to a hard boil. Stir in the chopped cilantro and heat through. Serve with lime wedges, and sliced avocado if desired.