Peel the potato, carrot, and chayote, then cut the vegetables into medium-sized pieces. In a separate pot, bring about 4 1/4 cups water (1 liter or a little more) to a boil. Add the chicken bone, mint sprigs, 2 or 3 tomatoes, a piece of onion, 1 garlic clove, and 1 chicken bouillon cube. While the broth is heating, combine the ground meat, egg, salt, pepper, garlic powder, chopped mint, well-rinsed rice, and chopped onion in a bowl.

Mix the meat mixture thoroughly and form into meatballs (I made 14). By now, the broth should have boiled for a while. Add the meatballs and the carrot to the pot.

After 8 minutes, add the potato. At this point, remove the tomatoes, onion, and garlic from the broth. Blend these together and strain the mixture back into the pot. Note: You can also blend in some green chiles or chipotle if you like.

Five minutes after adding the potato, add the green beans. Five minutes later, add the zucchini. Taste and adjust salt if needed. Let cook for 5 more minutes, then it’s ready to serve.