Jalapeno Albondigas with Ancho Chile Soup

1 jalapeño finely diced
1 lb ground chicken
1/2 cup coarsley grated zucchini
1/4 finely grated onion
1/4- 1/2 cup panko (you might need more to firm up the meatballs- I used 1/2 cup)
2 garlic cloves, pressed
1 egg, beaten
1 t ground cumin
1/2 t kosher salt

Mix all ingredients together and form into 1″ meatballs using moistened hands.  Arrange on a wax paper lined sheet pan.

1 T olive oil
1/2 small onion, chopped
2 garlic cloves, minced
1 T ancho chile powder
1 t ground cumin
8 cups chicken broth
Vegeta seasoning to taste or 2 Knorr caldo de pollo cubes
1 cup coarsely grated zucchini
1/4 cup rice
1/4 cup fresh cilantro
1 T fresh lime juice (or to taste)

Sauté onion and garlic until tender in the olive oil.  Add chile powder and cumin; stir 1 minute until fragrant.  Add broth and seasoning cubes or Vegeta and bring to a boil; reduce heat and simmer for 10 minutes.  Stir zucchini and rice into soup and cook about 10 minutes.  Gently drop in the meatballs.  Simmer over low heat another 10 minutes. Let sit for another few minutes before serving.  Add cilantro and lime.  Top with strips of corn tortilla that have been fried crisp in oil.

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