• Peel and thinly slice the onion.
• Scrub and cut the carrot in half lengthwise, then crosswise on the diagonal ¼ inch thick.

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and carrot and season with salt. Cook, stirring occasionally, until the onion begins to caramelize, 8 to 10 minutes. Meanwhile:

• Trim and discard the ends of the summer squash. Cut in half lengthwise, then crosswise on the diagonal ¼ inch thick.
• Pick and coarsely chop the oregano leaves; discard the stems.

To the pot with the onion, stir in the squash, oregano, spice mix, and as much Aleppo pepper flakes as you like. Season with salt and cook until fragrant, about 30 seconds. Add the chicken stock and crushed tomatoes. Bring to a boil, reduce to a simmer, and cook until flavorful, 8 to 10 minutes. While the broth simmers, prepare the meatballs and the garnishes.

In a bowl, using wet hands, combine the ground beef, egg, and meatball spice blend. Gently shape the mixture into 8 balls. Add them to the broth and simmer until the meatballs are firm and cooked through, 8 to 10 minutes. Meanwhile:

• Coarsely chop the cilantro.
• Cut the lime into wedges.

Ladle the soup into individual bowls, dividing the balls evenly between them. Garnish with the cilantro and lime wedges and serve.