Kicked-Up Albóndiga Soup

• Meat

  • 1 lb Ground chuck

• Produce

  • 1 Chipotle
  • 3 cloves Garlic
  • 2 tsp Garlic powder
  • 1 Lime, Juice of
  • 1 tsp Oregano
  • 1 Poblano pepper, small
  • 2 Roma tomatoes
  • 1 Serrano pepper
  • 1 White onion, small
  • 1 Zucchini diced (about 3 cups, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 cup Jasmine rice

• Baking & Spices

  • 1 tsp Coriander seeds
  • 1 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin

• Other

  • 1/3 cup Cilantro chopped and more for garnish

Found on hispanickitchen.com

Description

Directions

• Combine all of the ingredients for the meatballs, including the egg, which will serve as a bonding agent. Stir well to combine, cover and refrigerate until ready to use.
• In a dutch oven pot, heat 3 tablespoons of olive oil to medium heat. Add the onions, poblano, and serrano pepper, season lightly with salt and pepper, cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime juice, and chicken broth. Bring up to a boil.
• While the soup comes to a boil, crush the oregano, cumin seeds and coriander seeds with a mortar and pestle, add to soup, stir well. Remove the meatball mix from refrigerator and make 30 small meatball while the soup comes to a boil. When soup is boiling, reduce heat just slightly and carefully drop in the meatballs. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
• Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, green onions and more fresh cilantro. Serve with warm corn tortillas.