On a hot skillet, roast the tomatoes, onion, and garlic.
Be sure to char all sides.
Remove the stems of the chipotle peppers.
For the guajillo peppers, remove the stems and cut lengthwise to remove the seeds and veins.
Cover with water and bring to a boil.
Turn heat off and let sit in the hot water for 5 minutes, or until pliable.
Add the rehydrated chiles, roasted tomatoes, roasted onion, roasted garlic, and 1 cup water to a blender.
Blend until smooth.
Strain the sauce into the pot.
Cook the sauce for 10 minutes to thicken up.
Add the bouillon and 4 cups of water.
Mix to combine.
Add the raw meatballs.
Cover and cook for 20 minutes on medium heat.
Serve with rice.