| Cooking time | 1 hour, 20 minutes |
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Combine all of the ingredients in a mixing bowl. Use your hands to lightly form 1" diameter meatballs. Keep a bowl of cold water near to keep your palms wet when rolling meatballs.
Set the rolled meatballs on a tray or platter, cover with plastic wrap & refrigerate until ready to cook. This can be done up to a day in advance.
Combine & pulse the tomato paste & chilies together in a food processor, or just mash together.
In a deep heavy-bottom pot lined with oil over medium-high heat, saute onions until translucent & tender (aprx 3-5 mins) then add minced garlic & continue cooking for 1 min.
Add carrots, celery & zucchini (plus more oil if needed) & saute for another 5 mins.
Stir in tomato chipotle mixture & gently toast (don't burn). Deglaze the pot with the wine & reduce by half its volume. Add stock & bring to a boil, drop heat to low & simmer until the vegetables are tender (aprx 15 mins).
While the stock is simmering, cook the meatballs by first rolling them in flour then evenly browning (in batches) in a deep saucepan lined with oil & preheated over medium-high heat. Drain on paper towels.
Transfer meatballs to the simmer broth & continue cooking for 15 more mins or 160F internal temp.
Carefully ladle into bowls & garnish with fresh mint & diced shallot. Pair with your favorite Zinfandel.
