Bring all the ingredients in the recipe except the meatballs to a boil in a large pot. Turn the heat to medium low, then drop the meatballs, 2 or 3 at a time, into the broth; we want the soup to continue to bubble but not to boil violently (which would damage the meatballs). When all the albóndigas are in the soup, let it continue to boil gently for 20-30 minutes, until the meatballs are cooked through.
Ladle the soup into deep bowls to serve.
Cut the limes into halves and place them and the pickled peppers on the table so that each person can squeeze lime juice and spoon the peppers (or their pickling juice) to taste into his or her bowl.
Mexican Meatball Soup (Caldo de albóndigas) https://comboplate.net/mexican-meatball-soup-caldo-de-albondigas/