Poblano Albóndigas with Ancho Chile Soup Recipe | Epicurious

Ingredients

• 2 large fresh poblano chiles* (9 to 10 ounces total)
• 1 pound ground beef (15% fat)
• 1/2 cup coarsely grated zucchini
• 1/4 cup finely grated onion
• 1/4 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
• 1/2 teaspoon coarse kosher salt
• 1 tablespoon olive oil
• 1/2 small onion, coarsely grated
• 2 garlic cloves, minced
• 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
• 2 teaspoons ground cumin
• 9 cups low-salt 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 (or more) fresh lime juice
• 3 tablespoons (or more) vegetable oil
• 4 corn tortillas, cut into 1/4-inch-wide strips
• Chopped fresh cilantro