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.
Pungent, earthy, cleverly spiced, complex, and just full of unexpected little delights, this soup will not disappoint.
- 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
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.
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
Chilebrown says
February 22, 2010 at 3:02 amPure Poetry!
leaannbrown says
February 22, 2010 at 12:18 pmThanks ChiliB
Steph says
February 22, 2010 at 1:11 amLooks 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!
leaannbrown says
February 22, 2010 at 2:16 amThanks Steph, I think we’re in for a short Spring teaser too. Hopefully it will move your way.
Tami Lyn says
February 22, 2010 at 12:17 pmMy mouth is on fire just looking at the photos!
leaannbrown says
February 22, 2010 at 12:59 pmLOL Tami, it’s really not that hot, it’s just got a little bite to it.
Larry says
February 22, 2010 at 12:36 pmThat 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 🙂
leaannbrown says
February 22, 2010 at 12:58 pmMe either Bdude! As always, thanks for stopping by
dan says
February 22, 2010 at 2:33 pmStill got room for me to move into the basement?
leaannbrown says
February 22, 2010 at 2:43 pmI don’t think you’d like it down there, you’d be next to all of those cold bottles of wine.
buffalo dick says
February 22, 2010 at 4:15 pmRestaurant quality product you made! In a good way!
leaannbrown says
February 22, 2010 at 5:20 pmThanks Buff, and as always, thanks for stopping by
Vickie says
February 22, 2010 at 7:46 pmYUM! 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!
leaannbrown says
February 22, 2010 at 11:05 pmThanks Vickie! This is a very good soup and I agree, those little strips are yummy.
Barbara says
February 22, 2010 at 8:38 pmI 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!
leaannbrown says
February 22, 2010 at 11:04 pmI’m liking what I see in Bon Appetite, but then again, I never subscribed to Gourmet – darnit. Thanks for stopping by Barbara
Natashya says
February 22, 2010 at 6:06 pmYum, sounds delicious!
For some reason I can’t see your pics today. Probably my naughty computer.
Great score on the BA subscription!
leaannbrown says
February 22, 2010 at 11:12 pmI 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.
Judy says
February 23, 2010 at 2:10 amI’m a subscriber to BA and love it. I somehow overlooked this recipe,though, and it looks like a winner.
leaannbrown says
February 23, 2010 at 2:02 pmIt was a feature about “Best meatball recipes” I want to try them all.
Chris says
February 23, 2010 at 2:32 amSpectacular soup! I can imagine this would be perfect for anyone suffering springtime allergies 🙂 I am going to have to try this one out.
leaannbrown says
February 23, 2010 at 2:01 pmThanks Chris. I thought it was worth the time and effort.
Katherine says
February 23, 2010 at 2:20 pmThis is the kind of soup my husband and I adore. It may be quite a production, but it sure looks worth it!
leaannbrown says
February 23, 2010 at 2:55 pmI thought it was worth it. It lasted for three generous dinners around here for just the two of us.
Kristi Rimkus says
February 23, 2010 at 2:34 pmReally 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! 🙂
leaannbrown says
February 23, 2010 at 3:39 pmI agree Kristi. I subscribe to too many.
noble pig says
February 23, 2010 at 11:20 pmOh wow I bet this is delicious!
leaannbrown says
February 24, 2010 at 2:54 amAs always thanks for stopping by Cathy
Linda says
February 24, 2010 at 6:15 amLooks and sounds absolutely delicious!
leaannbrown says
February 24, 2010 at 12:29 pmThanks Linda
Karen says
June 21, 2010 at 9:53 pmWe’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