Albondigas With Ancho Chile Soup

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.