In a large bowl, mix lamb, flour, eggs and 1/2 cup broth.

In a large soup pot, combine remaining 7 1/2 cups broth, oregano, onions and chili powder. Bring to a boil over high heat then reduce to low.

Quickly shape beef mixture into 1 1/2-inch balls dropping them into the broth. Simmer, uncovered, skimming off any fat and foam for 5 minutes. Add carrots, rice and peas. Continue to simmer, uncovered until carrots and rice are tender (about 20 minutes).

Serve soup and 3-4 meatballs into bowls and serve along with lime wedges. Season with salt to taste.