See those little meatballs in that soup? Oh gosh were they good! Enhanced with poblano chiles, they gave the meatballs SO much flavor. I love poblano chiles (also known as pasilla), and these were broiled in the oven, then I removed the skins. The soup itself is just a background, although it’s good. But the stars of the show are the meatballs.
If you don’t live in a part of the world where Mexican food is an everyday staple, you might not have heard of albondigas (all-bon-dee-gahs). Usually albondigas is a broth, a few veggies (usually carrots and onions, maybe green pepper) and meatballs. This, however, is a much more high class version. I changed the recipe around just a little bit because I wanted more substance to the soup part. The original recipe came from Bon Appetit, back in 2010. I wanted a soup type dinner to serve to our families who were driving out to Palm Desert to stay with us for the Thanksgiving weekend. They were coming from different directions and at different times, so I thought I should have a soup that could be just heated up and served. I made it a couple of days before since I knew I’d be crazy-busy working on side dishes for Thanksgiving that day.
The original recipe used ground beef (all albondigas does), but I lightened it up by combining equal parts ground turkey and ground beef. The meatballs also contain some grated zucchini (which also gives the meatballs a lighter texture) and then the roasted poblano chiles. And some Mexican type seasoning. I baked them in the oven rather than cooking them in the soup (so I could drain off any fat and because I was transporting the soup and thought it would be easier that way).
The broth/soup part was fairly bland according to many commenters at epicurious, so that’s why I decided to make some changes to the soup. I added more beefy flavor by using penzey’s soup base. Because the soup contains Ancho Chili Powder (and you DO need that if you want this soup to taste really good), the color was very brown (see photo). So, I changed around the recipe some so you don’t add the ancho chile powder until the very last. That way all the veggies in the soup (the rice, the corn and zucchini) all stay bright colored. Once those veggies dwell in the soup for awhile, everything turns a brown color because the fine dust of the chile powder nestles in all the crevices of the corn and zucchini particularly (not at all appetizing). If you cook the rice in this broth it also turns brown. But the ancho chile powder is very flavorful and a needed component. I also took some hints from a similar recipe by Rachel Ray and added corn and more toppings. They add wonderful texture and crunch. Also needed.
We ate nearly all of it at that one meal (I doubled the recipe) and left the remainder in the freezer at our desert house, so we’ll have more of it next time we visit. I’m looking forward to those meatballs – they have really great flavor.
What’s good: particularly the poblano-enhanced meatballs – they’re definitely the highlight. The soup part is good too – hearty and with lots of textures.
What’s not: there is a lot of sous-chef stuff to do (chopping, roasting, mincing) but it’s worth it. I’d definitely make it again, but if you’re making it ahead I recommend you keep the ancho chile out until just before serving – that way it won’t discolor all the veggies.
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Poblano Albondigas with Ancho Chile Soup
Recipe By: Adapted from Bon Appetit, Jan. 2010
Serving Size: 6
NOTES: This will serve 6 people if using moderate portions. If smaller cup-sized bowls are used you could easily serve 10-12 people.
MEATBALLS:
10 ounces poblano peppers — (about 2 or 3)
1/2 pound ground beef
1/2 pound ground turkey
1/2 cup zucchini — coarsely grated
1/4 cup onion — finely grated
1/4 cup panko
1 large egg — beaten to blend
2 whole garlic cloves — pressed
2 teaspoons ground cumin
1 teaspoon dried oregano — crumbled (preferably Mexican oregano)
1/2 teaspoon kosher salt
SOUP:
1 tablespoon olive oil
1/2 small onion — coarsely grated
2 garlic cloves — minced
2 teaspoons ground cumin
9 cups low sodium beef broth
1 teaspoon chicken broth cubes — (Penzey’s soup base)
1/2 teaspoon dried oregano (preferably Mexican)
1 cup zucchini — coarsely grated (use more if desired)
1/4 cup long-grain white rice
1 cup carrots — cut into 1/4 inch coins
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice — (or more)
3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
3 cups frozen corn — (fire-roasted from Trader Joe’s, if available)
TOPPINGS:
3 tablespoons vegetable oil — (or more)
4 corn tortillas — cut into 1/4-inch-wide strips
4 whole green onions — sliced (including some of the dark green parts)
Chopped fresh cilantro
1. MEATBALLS: Line large rimmed baking sheet with Silpat or foil. Char chiles under the 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).
2. Place chiles in large bowl. Gently mix in turkey, beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.
3. 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 cumin; stir 1 minute. Add broth and Penzey’s soup base and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
4. Stir zucchini, carrots 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 corn and continue cooking for 3-4 minutes. Then add cilantro, 1 tablespoon lime juice and ancho chile powder. Season soup with salt and add more lime juice by teaspoonfuls, if desired.
5. 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.
6. Ladle soup and meatballs into bowls. Top with tortilla strips, green onions and cilantro.
Per Serving: 540 Calories; 25g Fat (39.8% calories from fat); 37g Protein; 47g Carbohydrate; 6g Dietary Fiber; 97mg Cholesterol; 540mg Sodium.

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