Mexican-Style Meatball Soup | America's Test Kitchen

Ingredients

• 7 (6-inch) corn tortillas, quartered
• 1 cup fresh cilantro leaves and stems
• 1 large egg
• 2 tablespoons chicken broth
• 4 garlic cloves, chopped coarse
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground pork
• 1 (14.5-ounce) can diced tomatoes
• 1 onion, quartered
• 1 1/2 tablespoons chili powder
• 2 teaspoons minced canned chipotle chile in adobo sauce
• 1 teaspoon dried oregano
• Salt and pepper
• 1 tablespoon vegetable oil
• 6 cups chicken broth
• 2 zucchini, cut into ½-inch pieces
• 2 carrots, peeled and cut into ½-inch pieces
• Lime wedge
• 1/4 cup chopped fresh cilantro