Mexican-Style Meatball Soup

Name: Mexican-Style Meatball Soup
Yield: Serves 6 to 8
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; 4 , garlic cloves, chopped coarse; 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

Main Courses
Pork
Soups

By Matthew Fairman ･ Appears in Cook's Country December/January 2019

Move beyond your normal Mexican-food routine with this robust, tomatoey broth studded with flavorful meatballs and tender vegetables.

SERVES 6 to 8

TIME 1¼ hours

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