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    Home > Soup, Stews, Chilis > Mexican Meatball Soup, Poblano Albóndigas with Ancho Chile

    Mexican Meatball Soup, Poblano Albóndigas with Ancho Chile

    Published: Feb 21, 2010 · Modified: Oct 15, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    One of my Christmas gifts this year was a subscription to Bon Appetit Magazine. I saw this recipe for Mexican Meatball Soup in the first issue I received and fell in love.

    While this dish is incredibly delicious, it is somewhat of a production to make. This Saturday was cold and snowy in Denver, so I couldn’t think of a better time to spend a couple of leisurely hours in the kitchen with this recipe.

    Pungent, earthy, cleverly spiced, complex, and just full of unexpected little delights, this soup will not disappoint. Not falling short in presentation, the brick-red color of the broth is really breathtaking. The meatballs are genius in many ways and the addition of grated zucchini adds a delicate moistness to their texture. So with all that said, here’s the recipe for a great Mexican Meatball Soup.

    The gathered ingredients in advance.  I’m a huge fan of poblano chilis.

    Mexican Meatball soup

    Mexican Meatball Soup, Poblano Albóndigas with Ancho Chile Soup

    Pungent, earthy, cleverly spiced, complex, and just full of unexpected little delights, this soup will not disappoint.
    5 from 1 vote
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 322kcal
    Author: Lea Ann Brown

    Ingredients

    • The Meatballs
    • 2 large poblano chiles
    • 1 pound ground beef 15% fat
    • 1/2 cup zucchini Coarsely grated
    • 1/4 cup onion fine grated
    • 1/4 cup panko bread crumbs
    • 1 large egg beaten to blend
    • 2 garlic cloves pressed
    • 1 tablespoon ground cumin
    • 1 teaspoon dried oregano preferably Mexican, crumbled
    • 1/2 teaspoon coarse kosher salt
    • For The Soup
    • 1 tablespoon olive oil
    • 1/2 small onion coarsely grated
    • 2 garlic cloves minced
    • 3 tablespoons ancho chile powder do not use blended chile powder
    • 9 cups beef broth
    • 1/2 teaspoon dried oregano preferably Mexican
    • 1 cup coarsely grated zucchini
    • 1/4 cup long-grain white rice
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon fresh lime juice or more
    • Toppings
    • 3 tablespoons vegetable oil or more
    • 4 corn tortillas cut into 1/4-inch-wide strips
    • Cilantro chopped for garnish
    Prevent your screen from going dark

    Instructions

    • Line large rimmed baking sheet with parchment paper. 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).
    • 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.
    • For the Soup
    • Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
    • 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. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.
    • toppings
    • Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.
    • Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.

    Nutrition

    Calories: 322kcal | Carbohydrates: 18g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 1272mg | Potassium: 558mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1170IU | Vitamin C: 39mg | Calcium: 78mg | Iron: 3.4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Fabulous.  Can’t wait for leftovers tonight and I’m sure as with most soups, it will be better the 2nd time around.

    Mexican Meatball Soup…It’s What’s For Dinner

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    • Two bowls of spicy tomato soup served with bread.
      Spicy Tomato Soup From Canned Tomatoes
    • Fingerling potatoes and sausage soup.
      Easy Creamy Sausage Potato Soup
    • Black bean soup with ham and carrots.
      Sherried Black Bean And Ham Soup
    • Lentil soup with turkey, barley and vegetables in a large white bowl.
      Easy Turkey Lentil Soup with Barley

    Reader Interactions

    Comments

    1. Karen says

      June 21, 2010 at 9:53 pm

      We’re glad to know this recipe turned out so well for you, Lee Ann. I’ve posted a link to this article from the original recipe. http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup

      best,
      Karen Wilson
      producer, bonappetit.com

      Reply
    2. Linda says

      February 24, 2010 at 6:15 am

      Looks and sounds absolutely delicious!

      Reply
      • leaannbrown says

        February 24, 2010 at 12:29 pm

        Thanks Linda

        Reply
    3. noble pig says

      February 23, 2010 at 11:20 pm

      Oh wow I bet this is delicious!

      Reply
      • leaannbrown says

        February 24, 2010 at 2:54 am

        As always thanks for stopping by Cathy

        Reply
    4. Kristi Rimkus says

      February 23, 2010 at 2:34 pm

      Really terrific! I’m a magazine junkie. I wait until they send me offers for less than $12. Problem is, I have a hard time reading them all! 🙂

      Reply
      • leaannbrown says

        February 23, 2010 at 3:39 pm

        I agree Kristi. I subscribe to too many.

        Reply
    5. Katherine says

      February 23, 2010 at 2:20 pm

      This is the kind of soup my husband and I adore. It may be quite a production, but it sure looks worth it!

      Reply
      • leaannbrown says

        February 23, 2010 at 2:55 pm

        I thought it was worth it. It lasted for three generous dinners around here for just the two of us.

        Reply
    6. Chris says

      February 23, 2010 at 2:32 am

      Spectacular soup! I can imagine this would be perfect for anyone suffering springtime allergies 🙂 I am going to have to try this one out.

      Reply
      • leaannbrown says

        February 23, 2010 at 2:01 pm

        Thanks Chris. I thought it was worth the time and effort.

        Reply
    7. Judy says

      February 23, 2010 at 2:10 am

      I’m a subscriber to BA and love it. I somehow overlooked this recipe,though, and it looks like a winner.

      Reply
      • leaannbrown says

        February 23, 2010 at 2:02 pm

        It was a feature about “Best meatball recipes” I want to try them all.

        Reply
    8. Natashya says

      February 22, 2010 at 6:06 pm

      Yum, sounds delicious!
      For some reason I can’t see your pics today. Probably my naughty computer.
      Great score on the BA subscription!

      Reply
      • leaannbrown says

        February 22, 2010 at 11:12 pm

        I hope it’s your naughty computer and not something wrong on this end. If you’re interested, you can go to Bon Appetite and find the recipe along with a professional photo.

        Reply
    9. Barbara says

      February 22, 2010 at 8:38 pm

      I loved Gourmet so much that I rarely looked at Bon Appetite. I used to and don’t know how I got turned off. And I still haven’t bought one. I know Gourmet used them to finish out subscriptions. I guess I better start looking at them since you found this recipe in it, Lea Ann.

      The soup looks full of flavor and I love the color! So many soups ARE a big production, but the final product is usually worth the effort!

      Reply
      • leaannbrown says

        February 22, 2010 at 11:04 pm

        I’m liking what I see in Bon Appetite, but then again, I never subscribed to Gourmet – darnit. Thanks for stopping by Barbara

        Reply
    10. Vickie says

      February 22, 2010 at 7:46 pm

      YUM! I love the red broth and the beautiful ingredients. The way the meatballs are simmered as opposed to browned is nice, too, no crust on them. I can almost taste it! I make those little strip chips for my tortilla soup and always have to make extras because they’re tasty on their own. 🙂 This is such a beautiful post!

      Reply
      • leaannbrown says

        February 22, 2010 at 11:05 pm

        Thanks Vickie! This is a very good soup and I agree, those little strips are yummy.

        Reply
    11. buffalo dick says

      February 22, 2010 at 4:15 pm

      Restaurant quality product you made! In a good way!

      Reply
      • leaannbrown says

        February 22, 2010 at 5:20 pm

        Thanks Buff, and as always, thanks for stopping by

        Reply
    12. dan says

      February 22, 2010 at 2:33 pm

      Still got room for me to move into the basement?

      Reply
      • leaannbrown says

        February 22, 2010 at 2:43 pm

        I don’t think you’d like it down there, you’d be next to all of those cold bottles of wine.

        Reply
    13. Larry says

      February 22, 2010 at 12:36 pm

      That is a great looking bowl of soup and I can imagine the flavors. I’m glad you called them meatballs in your post as I couldn’t come close to pronouncing albondigas 🙂

      Reply
      • leaannbrown says

        February 22, 2010 at 12:58 pm

        Me either Bdude! As always, thanks for stopping by

        Reply
    14. Tami Lyn says

      February 22, 2010 at 12:17 pm

      My mouth is on fire just looking at the photos!

      Reply
      • leaannbrown says

        February 22, 2010 at 12:59 pm

        LOL Tami, it’s really not that hot, it’s just got a little bite to it.

        Reply
    15. Steph says

      February 22, 2010 at 1:11 am

      Looks great! We had a nice spring preview here in Birmingham. It was amazing. It is short lived though – Winter is coming back this week. 🙁 I’ll need this soup to keep warm!

      Reply
      • leaannbrown says

        February 22, 2010 at 2:16 am

        Thanks Steph, I think we’re in for a short Spring teaser too. Hopefully it will move your way.

        Reply
    16. Chilebrown says

      February 22, 2010 at 3:02 am

      Pure Poetry!

      Reply
      • leaannbrown says

        February 22, 2010 at 12:18 pm

        Thanks ChiliB

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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