1Combine beef, flour, eggs, and 1/2 cup of the broth. Set aside.
2In an 8-quart kettle bring remaining broth, consommé, oregano, onions and chile to boil, reduce heat to low.
3Quickly shape meat mixture into balls about 1 1/2 inches in diam., and drop into stock. Simmer meatballs, uncovered for 5 minutes, then spoon off any fat and foam from surface.
4Add carrots, rice and coriander. Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
5Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds. Add spinach to stock and cook, uncovered, 5 minutes longer. Ladle into wide soup plates or bowls. Pass lime to squeeze over all.