In a large bowl, combine the 1/3 cup cooked rice and egg. Heat oven to 400°F.

Heat oil in a large frying pan over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until tender, but not browned. Add chipotle, cumin, and oregano and stir to combine. Transfer to the large bowl with the egg mixture.

Add remaining ingredients and 1 teaspoon kosher salt and mix well with your hands. Form scant tablespoon-sized balls and place on a baking sheet (you should have about 50 meatballs).

Bake meatballs until browned and firm, about 20 minutes.

Heat oil in a large stock pot over medium-high heat. Add onion, garlic and jalapeno and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender. Add stock and tomatoes and bring to a boil.

Reduce heat to a simmer and add meatballs, and any juices remaining on baking sheet. Let simmer, covered, about 1 hour or until soup is infused with meaty flavor. Stir in cilantro and taste adding more salt if necessary.

To serve, spoon some rice into each bowl and top with a handful of spinach. Ladle soup over the top and serve with a lime wedge for squeezing.