albÓndigas • mexican meatball soup

Ingredients

• MEATBALLS
• 1 1/2 pounds lean ground beef
• 3/4 cup white onions, finely chopped
• 1/4 cup long grain white rice
• 2 large cloves garlic, pressed
• 1 large free-range egg, beaten
• 1/4 cup cilantro, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chili powderound cumin
• 1/2 teaspoon dried mexican oregano leaves
• 1/2 teaspoon ground himalayan pink salt
• 1/2 teaspoon freshly ground black pepper (i always use mixed peppercorns)
• SOUP
• 2 tablespoons olive oil
• 1 cup white onions, diced
• 1 cup poblano peppers, diced
• 1 cup carrots, peeled and diced
• ground himalayan pink salt, to taste and divided
• 2 large cloves garlic, pressed
• 1 tablespoon chipotle pepper in adobo
• 2 cups 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 cups low-sodium beef broth
• 1 medium zucchini, quartered and diced
• 1 teaspoon dried mexican oregano leaves
• 1 teaspoon ground cumin
• freshly ground black pepper (i always use mixed peppercorns), to taste
• 1/2 tablespoon freshly squeezed lime juice
• 1/4 cup chopped cilantro, for garnish