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.