Sopa de Albóndigas de Pollo Nicaraguan Chicken Meatball Soup

Ingredients

• 1 (4-pound; 1.8 kg) chicken, cut into 8 pieces (backbone reserved)
• 1 medium yellow onion (8 ounces; 227 g), peeled and quartered
• 1 medium green bell pepper (7 ounces; 198 g), stemmed, seeded, and quartered
• 5 medium garlic cloves, peeled and smashed
• 1 sour orange, split in half (see notes)
• 1/2 cup packed culantro (3/4 ounce; 21 g; see notes)
• 1/4 cup packed fresh mint leaves
• 3 quarts (3 L) cold water
• 1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
• 2 teaspoons whole black peppercorns
• 1 medium yellow onion (8 ounces; 227 g), coarsely chopped (about 1 3/4 cups)
• 1/2 stemmed and seeded medium green bell pepper, coarsely chopped (about 3/4 cup)
• 4 medium garlic cloves, peeled
• 2 teaspoons achiote paste or powdered annatto
• 3 tablespoons (45 g) unsalted butter
• 2 cups corn masa mix (8 ounces; 227 g), such as Maseca
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by weight
• 1/2 cup culantro (3/4 ounce; 21 g), finely chopped (see notes)
• 1/4 cup fresh mint leaves, finely chopped
• 2 tablespoons (30 ml) sour orange juice (see notes)
• Fresh herbs, such as torn culantro, cilantro, and/or mint, for ganish

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