Step 1

Heat vegetable oil in a skillet over medium high heat. Fry the tomato and onion until softened, but not browned. Allow to cool to room temperature.

Step 2

Mix the softened vegetables with the ground beef, mint, cilantro, egg, bread crumbs, salt, and pepper. Allow it to cool in the refrigerator while you slice the vegetables.

Step 3

Form meat mixture into small, firm meatballs.

Step 4

Meanwhile, bring beef broth to boil in a large Dutch Oven or soup pot and reduce heat to a simmer.

Step 5

Drop meatballs gently, one at a time, into the simmering broth.

Step 6

When the meatballs have floated to the top, add the sliced huisquil and julienned carrots, and simmer until the vegetables are tender.

Step 7

Sprinkle with reserved cilantro and mint.