Poblano Albondigas Soup

By Bizzy319

My first time making poblano albondigas in a spicy ancho chile soup - it definitely won't be my last - tender meatballs simmered in a spicy broth - delicious!

Ingredients

• Ingredients for the balls (can you tell I love balls?):
• Poblano Albondigas with Ancho Chile Soup
• 4-5 4-5 4-5 poblano chiles, charred (I left the charred parts on)
• 1 1 1 pound of ground sirloin
• 1/2 1/2 1/2 a zucchini
• 1/4 1/4 1/4 cup panko bread crumbs
• 1 1 1 large egg
• 2 2 2 garlic cloves
• 1 1 1 tablespoon cumin seeds (first time using these too!)
• 1 1 1 teaspoon oregano
• 3/4 3/4 3/4 teaspoon kosher salt
• Ingredients for the soup:
• 1 1 1 teaspoon olive oil
• 2 2 2 garlic cloves, minced
• 3 3 3 tablespoons pure ancho chile powder
• 2 2 2 teaspoons ground cumin
• 8 8 8 cups chicken broth
• 1/2 1/2 1/2 teaspoon oregano
• 1 1 1 cup sliced zucchini
• 1/4 1/4 1/4 cup long-grain rice
• 1/4 1/4 1/4 cup chopped fresh cilantro
• juice of one lime
• zest zest from one lime

Preparation

Step 1

For the soup: Heat oil in a Dutch oven. Add garlic and saute for a couple minutes. Add ancho chile powder and cumin and cook for 1 minute. Add chicken broth and oregano. Bring to a rolling boil. Reduce heat to very low and cook 10 minutes.

Stir in the zucchini and rice. Put a lid on and cook for 15 minutes. Remove lid, add meatballs and cook an additional 5-7 minutes. The balls will be nice and tender and the broth is spicy deliciousness. I cook for my co-workers fairly often. After she had this soup she told me “each dish you make me I think it will be my favorite, and then you top it with the next dish!”