A delicious smokey meatball floating in a great soup! Perfect with tortilla strips on top! —mtlabor
large poblano peppers
zucchini, 1 grated & 1 roughly chopped
onion, 1/2 grated & 1/2 diced
panko bread crumbs
garlic cloves, 2 pressed & 2 minced
tablespoon, plus 2 teaspoons ground cumin
teaspoon, plus 1/2 teaspoon dried oregano
salt and pepper to taste
fresh cilantro, chopped
juice from 1 lime
corn tortillas, cut into thin strips
In This Recipe
To make the meatballs, line a baking sheet with some wax or parchment paper. Take the poblanos and put them under the broiler in the oven for about 10-15 minutes, or as long as they have some good charring on all sides. Place the pepper in a paper bag and let steam for about 10 minutes. This allows the skin to separate from the flesh of the pepper, and makes it easier to peel. Stem, seed, and peel the poblanos once cooled. Chop them up real good and place in a large bowl.
Add in beef, grated zucchini, grated onion, panko breadcrumbs, egg, pressed garlic, 1 tablespoon cumin, 1 teaspoon oregano, and a big pinch of salt. Form into 1-inch diameter meatballs and place on baking sheet.
In a dutch oven, heat oil under medium heat. Add diced onion and minced garlic. Saute for about 5 minutes, or until onion is soft. Add chili powder and remaining cumin and stir for about 1 minute. Add the beef broth, water, and remaining oregano. Bring to a rolling boil and them reduce the heat to a simmer. Let cook for about 10 minutes.
Mix in the chopped zucchini and rice. Increase the heat to medium high and drop the meatballs in one at a time. Then lower heat to a simmer again and cook for about 20 minutes, covered, until meatballs are cooked through. Stir in cilantro and lime juice. Season with salt and pepper as needed.
To make tortilla strip topping, heat a 1/2 inch layer of vegetable oil in a heavy pan. Fry the strips for about 1 minute, until starting to turn golden brown. Ladle soup into bowls and top with fried tortilla strips.