This recipe I hold near and dear to my heart because it is my favorite of all of the recipes I learned from my Mom. Of course, her recipe was more simple -- without all the extra added chiles! But I am a chili-head and just love to add it to my favorite recipes. I also added zucchini to the soup to make it a bit heartier. The basic flavors are all there and it takes me right back to being a kid. The nice thing about this recipe is that it can be made with any ground meat of your choice. It reminds me of chili because it tastes even better the next day! I am really enjoying the beginning of soup weather here in New York State.
Yields up to 7 servings
1 pound ground chuck
½ cup jasmine rice or long-grain white rice
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons garlic powder
½ teaspoon pepper
1 teaspoon salt
1 chipotle, minced
2 Roma tomatoes, diced
1 small poblano pepper, diced
1 medium zucchini, diced (about 3 cups)
1 small white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
1/3 cup cilantro, chopped and more for garnish
Juice of 1 lime
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon oregano
Salt and pepper to taste
8 cups low-sodium chicken broth
A warm bowl of kicked-up albóndiga soup for a cool fall night... perfect!
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. 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.
3. 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.
4. 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. Yields up to 7 servings.
Other recipes by Sonia:
Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Tamarind and Chile Chicken Wings
Frijoles Borrachos con Chorizo
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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