Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; set pan aside. In a medium bowl combine pork, chorizo, rice, carrot, 1/4 cup snipped cilantro, the garlic, 1 teaspoon cumin, and the pepper; mix well. Add egg; stir to combine. Shape pork mixture into 24 meatballs. Place meatballs on the prepared baking pan. Bake about 15 to 20 minutes or until brown and cooked through (160 degrees F). Using a slotted spoon, transfer meatballs to paper towels.
Meanwhile, in a 4-quart Dutch cook onion in hot oil over medium heat for 5 minutes or until just tender. Add broth, tomatoes, oregano, and 1/2 teaspoon cumin. Bring to boiling. Stir in zucchini; return to a boiling. Cook about 2 minutes or until zucchini is just tender. Remove from heat. Stir in 1/4 cup cilantro leaves and the cooked meatballs. Ladle soup into bowls.