Ingredients
Meatballs
- 2 large fresh poblano chiles (9 to 10 ounces total)
- 1 pound ground beef (15% fat)
- 1/2 cup coarsely grated zucchini
- 1/4 cup finely grated onion
- 1/4 cup panko (Japanese breadcrumbs)
- 1 large egg, beaten to blend
- 2 garlic cloves, pressed
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 1/2 teaspoon coarse kosher salt
Soup
- 1 tablespoon olive oil
- 1/2 small onion, coarsely grated
- 2 garlic cloves, minced
- 3 tablespoons pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)
- 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 tablespoon (or more) fresh lime juice
Toppings
- 3 tablespoons (or more) vegetable oil
- 4 corn tortillas, cut into 1/4-inch-wide strips
- Chopped fresh cilantro
Description
Crispy Tortilla Strips Add Crunch To This Meatball Soup.
Bon Appetit Magazine
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