Albondigas With Ancho Chile Soup
"Recipe source: Bon Appetit (January 2010)"
Ingredients
- FOR THE MEATBALLS
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- FOR THE SOUP
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- FOR THE TOPPINGS
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Nutritional
- Serving Size: 1 (960.4 g)
- Calories 1343.4
- Total Fat - 91 g
- Saturated Fat - 9.3 g
- Cholesterol - 153 mg
- Sodium - 3446.1 mg
- Total Carbohydrate - 85.2 g
- Dietary Fiber - 17.6 g
- Sugars - 4.3 g
- Protein - 46.5 g
- Calcium - 565.5 mg
- Iron - 14.3 mg
- Vitamin C - 18 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To make the meatballs: line a baking sheet with plastic wrap. Char chiles over direct flame or in the broiler until blackened on all sides. Enclose in a paper bag and steam for 10 minutes. Stem, seed and peel chiles and then chop them finely to yield 3/4 cup or so.
Step 2
Place the chiles in a bowl and mix in the beef and remaining meatball ingredients (beef - salt). Using moistened hands and 1 tablespoon of the meat mixture, roll the meat mixture into 1 inch balls and arrange on prepared baking sheet.
Step 3
To make the soup: over medium heat heat oil in a large soup pot. Stir in onion with any juices and the garlic; saute for 3-5 minutes or until onion is tender. Stir in chile powder and cumin; stirring for 1 minute. Add broth and oregano and bring to a boil. Reduce heat to low and cook for 10 minutes.
Step 4
Stir zucchini and rice into broth; increase heat to medium and drop in the meatballs one at a time. Return soup to a simmer. Cover and cook until meatballs and rice are cook through (20-30 minutes). Stir in 1/4 cup cilantro and 1 tablespoon lime juice. Season with salt and more lime juice if desired.
Step 5
To make the toppings: heat 3 tablespoons oil in a skillet over medium heat for one minute. Add half of the tortilla strips and cook until crisp (2-4 minutes); transfer to paper towels to drain. Repeat with remaining strips.
Step 6
Ladle soup and meatballs into bowls, top with tortilla strips and cilantro.
Tips
No special items needed.