Poblano Albóndigas with Ancho Chile Soup

Ingredients

• 2 large fresh poblano chiles (9–10 ounces total)
• 1 pound ground beef (15% fat)
• ½ cup coarsely grated zucchini
• ¼ cup finely grated onion
• ¼ cup panko (Japanese breadcrumbs)
• 1 large egg, beaten to blend
• 2 garlic cloves, pressed
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican), crumbled
• ½ teaspoon coarse kosher salt
• 1 tablespoon olive oil
• ½ small onion, coarsely grated
• 2 garlic cloves, minced
• 3 tablespoons pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)
• 9 cups low-salt beef broth
• ½ teaspoon dried oregano (preferably Mexican)
• 1 cup coarsely grated zucchini
• ¼ cup long-grain white rice
• ¼ cup chopped fresh cilantro
• 1 tablespoon (or more) fresh lime juice
• 3 tablespoons (or more) vegetable oil
• 4 corn tortillas, cut into ¼-inch-wide strips
• Chopped fresh cilantro

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag