Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)
1 egg 1 tablespoon finely chopped mint leaves 1 tablespoon olive oil 2 carrots, peeled and cubed 2 chayote squash - peeled, cored, and cubed 2 large zucchini, cubed 2 pounds ground chicken breast 2 ½ quarts chicken stock 3 cloves garlic 3 Roma tomatoes, seeded and finely chopped 4 Roma tomatoes, quartered salt and ground black pepper to taste salt to taste ¼ cup basmati rice ¼ teaspoon dried oregano ½ onion ½ onion, finely chopped