Name: Poblano Albóndigas with Ancho Chile Soup
Yield: 6 first-course or 4 main-course Servings
Ingredients: 2 large fresh poblano chiles (9–10 ounces total); 1 pound ground beef (15% fat); ½ cup coarsely grated zucchini; ¼ cup finely grated onion; ¼ 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; ½ teaspoon coarse kosher salt; 1 tablespoon olive oil; ½ 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; ½ teaspoon dried oregano (preferably Mexican); 1 cup coarsely grated zucchini; ¼ cup long-grain white rice; ¼ cup chopped fresh cilantro; 1 tablespoon (or more) fresh lime juice; 3 tablespoons (or more) vegetable oil; 4 corn tortillas, cut into ¼-inch-wide strips; Chopped fresh cilantro

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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.

Recipe notes