Poblano Albóndigas with Ancho Chile Soup

Name: Poblano Albóndigas with Ancho Chile Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder); 1 teaspoons coarse kosher salt; 4 4-inchs corn tortillas, cut into 1/4-inch-wide strips; 1 large egg, beaten to blend; 59 milliliters chopped fresh cilantro; 6 servings Chopped fresh cilantro; 2 garlic cloves, minced; 2 garlic cloves, pressed; 454 grams ground beef (15% fat); 1 Tbsp ground cumin; 2 teaspoons ground cumin; 1 Tbsp (or more) fresh lime juice; 2 liters low-salt beef broth; 1 Tbsp olive oil; 59 milliliters finely grated onion; 1 smalls onion, coarsely grated; 1 teaspoons dried oregano (preferably Mexican); 1 teaspoon dried oregano (preferably Mexican), crumbled; 59 milliliters panko (Japanese breadcrumbs); 2 larges fresh poblano chiles* (9 to 10 ounces total); 3 Tbsps (or more) vegetable oil; 59 milliliters long-grain white rice; 118 milliliters coarsely grated zucchini; 237 milliliters coarsely grated zucchini

Poblano Albóndigas with Ancho Chile Soup might be just the main course you are searching for. This recipe serves 6. One serving contains 407 calories, 23g of protein, and 27g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up panko, poblano chiles, coarsely zucchini, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

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).

Ingredients you will need

Chili Pepper

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Broiler

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.

Ingredients you will need

Meatballs

Chili Pepper

Beef

Meat

Roll

Equipment you will use

Bowl

Heat oil in large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion with any juices and garlic. Saut until onion is tender, about 3 minutes.

Ingredients you will need

Garlic

Onion

Add chile powder and cumin; stir 1 minute.

Ingredients you will need

Chili Powder

Cumin

Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.

Ingredients you will need

Oregano

Broth

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.

Ingredients you will need

Meatballs

Zucchini