In a large bowl, combine ground meat, eggs, uncooked rice, cumin, garlic powder, and onion powder until well combined. Form into uniform, bite-sized meatballs.

Bring 8 cups of water to a gentle boil in a large soup pot. Carefully add the meatballs, bay leaves, and bouillon cubes. Simmer for about 20 minutes until the meatballs are just cooked through.

Add carrots, celery, zucchini, potatoes, peas, and corn to the pot. Simmer for 15–20 minutes, or until vegetables are tender throughout.

Stir in cabbage and cilantro. If adding pasta, rice, or noodles, add now and cook until just tender according to package instructions. Taste, adjust with water or bouillon if needed, and avoid extra salt—the bouillon should suffice.

Ladle soup into bowls, ensuring each serving gets meatballs, veggies, and broth. Serve with lime wedges and warm tortillas on the side.