Albondigas With Ancho Chile Soup

Prep Time
Cook Time
1h 10m
Ready In

"Recipe source: Bon Appetit (January 2010)"

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.


Daily Inspiration

This soup is certainly a labor of love, but definitely worth it. It is really spicy from the ancho chili powder, but as you eat it -- the flavors really shine through and the heat fades into the background. I served the soup with the crispy corn tortillas and chopped fresh cilantro. This soup really hit the spot today as it is chilly outside. : )

(11 Feb 2021)