albÓndigas • mexican meatball soup

Ingredients For albÓndigas • mexican meatball soup

• MEATBALLS
• 1 1/2 lb

  lean ground beef
• 3/4 c

  white onions, finely chopped
• 1/4 c

  long grain white rice
• 2 lg

  cloves garlic, pressed
• 1 lg

  free-range egg, beaten
• 1/4 c

  cilantro, finely chopped
• 1 tsp

  ground cumin
• 1 tsp

  chipotle chili powderound cumin
• 1/2 tsp

  dried mexican oregano leaves
• 1/2 tsp

  ground himalayan pink salt
• 1/2 tsp

  freshly ground black pepper (i always use mixed peppercorns)
• SOUP
• 2 Tbsp

  olive oil
• 1 c

  white onions, diced
• 1 c

  poblano peppers, diced
• 1 c

  carrots, peeled and diced
• ground himalayan pink salt, to taste and divided
• 2 lg

  cloves garlic, pressed
• 1 Tbsp

  chipotle pepper in adobo
• 2 c

  yukon gold potatoes, washed and cubed
• 1 can

  (15 oz.) fire roasted diced tomatoes
• 1 can

  (14 oz.) corn kernels, drained
• 1 can

  (8 oz.) tomato sauce
• 6 c

  low-sodium beef broth
• 1 md

  zucchini, quartered and diced
• 1 tsp

  dried mexican oregano leaves
• 1 tsp

  ground cumin
• freshly ground black pepper (i always use mixed peppercorns), to taste
• 1/2 Tbsp

  freshly squeezed lime juice
• 1/4 c

  chopped cilantro, for garnish