Our soup season is slowly coming to an end, so I was hoping to crank out a few batches of this warming comfort food before spring and the grill take over. This recipe was in Bon Appetit and the moment I saw it, I knew I had to try it.
Soup itself can sometimes not be considered a meal (a la Seinfeld) but this hearty soup has meatballs, rice and fried tortilla strips. Sounds like a meal to me!
It is work, so I would do it when you have a little time (like the weekend) but it is well worth the effort. The smoky flavor of the poblanos and ancho chile powder with the tangy punch of the lime and cilantro make this dish layered in its flavors. And – hint – make extra of the fried tortilla strips because they are fantastic! (also, I sprinkled some salt on them after I took them out of the oil for extra flavor).
The wonderful thing about this dish is not only is it amazing the first time around, but it makes fantastic leftovers. Go ahead and make the full batch, and give yourself lunch for the next few days.
So, as warm, hearty soups start trickling out of your recipe mix as the weather gets warmer, try this one before you put your dutch oven to rest.
POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP
2 large fresh poblano chiles (9 to 10 ounces total)
1 pound ground beef (15% fat)
1/2 cup coarsely grated zucchini
1/4 cup finely grated onion
1/4 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
1/2 teaspoon coarse kosher salt
1 tablespoon olive oil
1/2 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
1/2 teaspoon dried oregano (preferably Mexican)
1 cup coarsely grated zucchini
1/4 cup long-grain white rice
1/4 cup chopped fresh cilantro
1 tablespoon (or more) fresh lime juice
3 tablespoons (or more) vegetable oil
4 corn tortillas, cut into 1/4-inch-wide strips
Chopped fresh cilantro
Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).
Place chiles in large bowl. Gently mix in beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.
Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.
Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.
Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.