To prepare the meatballs, place all ingredients except olive oil into a large mixing bowl. Using a fork, stir together and break up the beef. Once mixed, form meat into 1-inch balls.

Over medium heat, add olive oil. Once oil is warm, add in meatballs and brown each ball about 2 minutes per side. Remove meatballs from pan onto paper towels to drain the grease.

For the soup, put zucchini, tomatoes, tomatillos, jalapeno, onion, bell pepper, and carrots into a food processor. Pulse until everything if finely chopped. Once chopped, place vegetables in a large soup pan. Over medium high heat add black beans, corn, kidney beans, juice from two limes, green chiles, chicken stock, diced tomatoes, stewed tomatoes, ranch dressing mix, and taco seasoning mix. Stir to combine. Add in browned meatballs. Bring soup to a boil, then let simmer for about 35 minutes. Add salt and pepper to taste.

Garnish with cilantro and monterey jack cheese.