Poblano Albondigas with Ancho Chile Soup

It’s chili and it’s soup and it has meatballs! Normally I’ll substitute ingredients with whatever I have on hand, but in this case there was a very noticeable difference using Mexican oregano instead of regular and pure ancho chile powder instead of plain ‘chili powder’.

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Poblano Albondigas with Ancho Chile Soup

It’s chili and it’s soup and it has meatballs! Normally I’ll substitute ingredients with whatever I have on hand, but in this case there was a very noticeable difference using Mexican oregano instead of regular and pure ancho chile powder instead of plain ‘chili powder’.
Cook Time1 hour
Total Time1 hour
Course: Soup
Cuisine: Mexican
Servings: 4 serving

Ingredients

  • 2 poblano pepper large (9 to 10 ounces) fresh chilestotal
  • 1/2 cup zucchini coarsely grated
  • 1/4 cup onion finely grated
  • 1/4 cup panko
  • 1 egg large , beaten
  • , 2 cloves garlic pressed
  • 1 Tbsp cumin ground * .
  • 1 tsp oregano dried (preferably Mexican) .
  • 3/4 teaspoon kosher salt coarse
  • 1 Tbsp olive oil .
  • 1/2 onion small , coarsely grated
  • , 2 cloves garlic minced
  • 3 Tbsps chili pure ancho powder .
  • 2 tsps cumin ground * .
  • 9 cups beef broth low - *
  • 1/2 teaspoon oregano dried (preferably Mexican)
  • 1 cup zucchini coarsely grated
  • 1/4 cup white rice long - grain
  • 1/4 cup cilantro chopped fresh
  • 1 Tbsp lime juice fresh .

Instructions

  • To make the meatballs: Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag or in a bowl covered with plastic wrap and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup). Place chiles in large bowl, and gently mix in beef and all remaining ingredients. Roll meat mixture into 1-inch meatballs.
  • To make the soup: Heat oil in large pot over medium heat, and add onion with any juices and garlic. Sautxe9 until onion is tender, about 3 minutes. Add chile powder and cumin and stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
  • Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice, if desired.
  • To make tortilla strips: Preheat the oven to 425. Arrange strips on a baking sheet and spray with oil or toss with a little canola oil (and salt, if desired). Bake for about 8-10 minutes, or until crispy.