Combine first seven ingredients, through egg for meatballs.
Mix well. Cover and refrigerate until ready to use.
In a Dutch oven, heat 3 TB olive oil to medium heat. Add
onions, poblano and Serrano pepper. Season lightly with salt
and pepper. Cook for 3 minutes. Add garlic and cook 1 more
minute. Add tomatoes, cilantro, lime juice and chicken broth.
Bring to boil.
While soup comes to boil, crush oregano, cumin seeds and
coriander with a mortar and pestle. Add to soup. Stir well.
Remove meatball mix from fridge and make 30 to 40 small
meatballs. Gently stir, reduce heat and simmer for 30 to 35
minutes.
When 10 to 15 minutes remain in cooking time, add zuchinni
and continue cooking till soft. Taste for salt. Garnish soup with
lime wedges, green onions and more fresh cilantro.
Originally Submitted
10/8/2015
0 Out of 5 from
0 reviews
You can add this Albondiga Soup recipe to your own private DesktopCookbook.