Albondigas Soup

Instructions

1. Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set an oven-safe roasting rack on top. Spray the rack generously with nonstick cooking spray.
2. In a large bowl, beat the egg with the mint, garlic, oregano, cumin, and salt. Add the meatloaf mix and cooked rice, and mash with your hands until evenly combined.
3. Wet your hands and roll the mixture into tablespoon-size balls, about 1 in (2.5 cm) in diameter—you should have about 32 meatballs. Arrange them on the prepared rack, re-wetting your hands as needed to prevent sticking. Bake for 15 minutes, until lightly browned and almost cooked through; they’ll finish cooking in the broth. Set aside.
4. In a large (at least 5½-qt/5L) Dutch oven or soup pot over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly; do not brown.
5. Add the tomatoes (crushing them with your hands as you add them), chipotle peppers, chicken broth, salt, cumin, and oregano. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Using an immersion blender, blend until the broth is smooth. (If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, remove the center cap from the lid, and cover with a kitchen towel to let steam escape. Blend until smooth, then return it to the pot.)
6. Add the carrots and potatoes and bring the soup back to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the vegetables are tender.
7. Add the zucchini and the meatballs, leaving any excess fat behind on the rack (you can gently scrape them if needed). Simmer for 5 to 8 minutes, until the zucchini is tender and the meatballs are cooked through. Taste and adjust seasoning as needed.
8. Ladle the soup into bowls, sprinkle with fresh cilantro, and serve with lime wedges.