Beef and chorizo albondigas soup

In a 4-quart saucepot, heat 2 tablespoons oil over medium heat.

• Meanwhile:

• Peel and slice the onion.
• Rinse and slice the carrots.

Add the onion and carrots to the hot oil and season with salt. Cook until beginning to caramelize, about 10 minutes.

• Meanwhile:

• Rinse and slice the summer squash.
• Strip the leaves from the oregano sprigs and rough chop the leaves.

Add the sliced squash, oregano, spice mix, and the Aleppo chili flakes to the pot, season with salt and let cook until fragrant, about 30 seconds. Add the chicken stock and the crushed tomatoes. Bring to a boil, reduce to a simmer, and cook until flavorful, about 10 minutes. Meanwhile, prepare the meatballs.

Wet your hands to prevent the meat from sticking and gently shape the meatball mixture into 8 balls. Add to the broth and simmer until the meatballs are cooked through, about 5 minutes longer.

• While the meatballs cook:

• Rinse, dry, and roughly chop the cilantro.
• Cut the lime into wedges.

Ladle the soup into serving bowls. Garnish with cilantro and lime wedges.