Mexican Chipotle Albondigas Soup Recipe

Ingredients

• meatballs:
• 1 pound ground round (85 percent lean)
• 1 medium yellow onion, shredded on the large holes of a box grater
• 2 cloves garlic, crushed through a press
• 3 tablespoons yellow cornmeal, preferably stone-ground
• 1 large egg, beaten
• 2 teaspoons adobo sauce from canned chipotle chiles
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 cup long-grain rice
• soup:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 5 cups canned reduced-sodium chicken broth
• 1 (28-ounce) can plum tomatoes in juice, chopped, juices reserved
• 2 medium zucchini, trimmed and cut into 1/2-inch dice
• 1 chipotle chile, minced
• 2 cups fresh or thawed frozen corn kernels
• Kosher salt and freshly ground black pepper
• Mexican crema or sour cream, for serving