Chile-meatball soup

2 large poblano chiles
1 lb ground beef
1/2 C grated zucchini
1/4 C grated onion
1/4 C panko
1 large egg, beaten
2 minced garlic cloves
1 T ground cumin
1 t oregano
1/2 t salt

Line a large baking sheet with plastic wrap. Char the chiles over a stove burner until blackened on all sides. Then place them in a paper bag and let them steam for about 10 minutes. Remove the stems, seeds, and peel. Dice the peppers finely.

Place the peppers and all remaining ingredients in a large bowl and mix gently with your hands. Form them into 1-T balls and place on the baking sheet.

1 T olive oil
2 minced garlic cloves
1/2 onion, finely minced
2-3 T chili powder
2 t cumin
9 C beef broth, preferably low-sodium
1/2 t oregano
1 C grated zucchini
1/4 C white rice
1/4 C cilantro, chopped
Fresh lime juice to taste
Salt to taste

Saute onion and garlic in oil until soft. Add chili powder and cumin and saute a little longer. Add the broth and the oregano and simmer for about 10 minutes. Stir in the zucchini and rice, then increase heat to medium and add the meatballs, one at a time. Cover and cook until the meatballs and the rice are cooked through, stirring once in a while. It should take about 20 minutes. Add the cilantro, lime juice, and salt.

Serve topped with more cilantro and tortilla chips, or fried strips of corn tortilla.

Serves 4 as a main course, or 6 as a first course.