In a large mixing bowl combine ground beef, rice, cilantro, mint, salt, cumin, oregano, black pepper, and beaten egg; mix until thoroughly incorporated.
Wet your hands and form beef mixture into about 1 to 1.5-inch meatballs. Set aside.
Heat the avocado oil in Dutch oven or heavy bottomed pot set over medium heat.
Add onions to the hot oil and cook for 2 minutes.
Stir in the carrots, diced jalapeno, and cilantro; cook for 4 minutes. Add more oil if needed.
Add garlic and cook for 15 seconds.
Stir in the tomato paste; then add the tomato sauce and stir until combined.
Add the beef broth; stir in the green peas and snap peas, and bring mixture to a boil.
Add the meatballs to the soup.
Lower the heat to a simmer and cook for 25 to 30 minutes, or until meatballs are cooked through.
Remove from heat.
Taste for salt and pepper; adjust accordingly.
Ladle into soup bowls and serve.