Albondigas (Meatball) Soup

Little Miss Bernie sent me a recipe from the hispanickitchen site and I found this one. It's a keeper! Very good!

For the meatballs:
1 pound ground chuck ( I used ground turkey)
1 cup jasmine OR long grain white rice
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons garlic powder ( I used 2 garlic cloves, minced)
1/2 teaspoon pepper
1 teaspoon salt
1 chipolte pepper, minced ( I used 1 chipolte pepper in adobo sauce from a can)
1 egg
Mix all ingredients in a bowl, cover and refrigerate for use later

For the Soup:
3 Tablespoons olive oil
2 roma tomatoes, diced ( I used 10 cherry 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 ( seeds and membrane removed)
1/3 cup cilantro, chopped
juice of 1 lime
1 teaspoon EACH: ground cumin, ground coriander, oregano
salt and pepper to taste
8 cups low-sodium chicken broth


In a dutch oven pot heat olive oil over medium heat. Add the onions,  poblano and serrano pepper. Cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime and chicken broth.  Add ground cumin, ground coriander and oregano. Stir well. Bring to a boil....

meanwhile while the soup is coming to a boil...

Remove the meatball mixture from the refrigerator and make about 30 small meatballs.

When the soup comes to a boil; carefully drop the meatballs into the soup; gently stir. Reduce heat to simmer and simmer for 20 minutes. Add the zucchini. Simmer for another 15 minutes. Add salt and pepper to taste because you are now done!

Ladle into bowls and garnish with green onions, chopped fresh cilantro and lime wedge. Serve with warm corn tortillas. Serves approximately 7.