Preheat the oven to 425°F (220°C).

Place halved Roma tomatoes on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until softened and slightly charred.

Transfer the roasted tomatoes to a blender, add half of the minced garlic, and blend until smooth.

In a large pot, heat the remaining olive oil over medium heat. Sauté onions, carrots, celery, and potatoes for 8–10 minutes until softened.

Pour the blended tomato mixture into the pot, mixing well with the sautéed vegetables.

Add chicken broth (or water), remaining salt, and black pepper. Bring to a simmer.

In a mixing bowl, combine ground beef, ground turkey, finely chopped onion, cooked rice, garlic, parsley, mint, cilantro, salt, pepper, cayenne (if using), and eggs. Mix gently until combined.

Shape the meat mixture into small meatballs, roughly 1–1.5 tablespoons each.

Drop the meatballs into the simmering soup. Cover and let them cook for about 25–30 minutes until cooked through and vegetables are tender.

Stir in fresh cilantro and lime juice just before serving.