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Albondigas soup
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Poblano Albóndigas with Ancho Chile Soup Adapted from Bon Appétit Makes 6 first course or 4 main course servings Meatballs | |
2 large | fresh poblano chiles, (9 to 10 ounces total) |
1 lb. | ground beef, (15% fat) |
1/2 cup | coarsely grated zucchini |
1/4 cup | finely grated onion |
1/4 cup | panko |
1 large | egg, beaten |
2 | garlic cloves, pressed |
1 Tbsp. | ground cumin |
1 tsp. | dried oregano, (preferably Mexican) |
3/4 teaspoon | coarse kosher salt |
Soup | |
1 Tbsp. | olive oil |
1/2 small | onion, coarsely grated |
2 | garlic cloves, minced |
3 Tbsp. | pure ancho chile powder or pasilla chile powder, (do not use blended chile powder) |
2 tsp. | ground cumin |
9 cups | low-salt beef broth* |
1/2 teaspoon | dried oregano, (preferably Mexican) |
1 cup | coarsely grated zucchini |
1/4 cup | long-grain white rice |
1/4 cup | chopped fresh cilantro |
1 Tbsp. (or more) | fresh lime juice |
Toppings 4 corn tortillas, cut into 1/4? wide strips | |
cooking spray | |
a little | canola oil, alternative |
chopped cilantro
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. Sauté 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.
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