It's Hatch chile season, which only lasts a few weeks, and this was the perfect way to use some. I charred them under the broiler and wrapped in foil until cool enough to handle. The skins peeled off very easily. This batch wasn't very spicy/hot, so I added 2 jalapeno's from the garden. I followed the recipe exactly, and I wouldn't change a thing. The soup was excellent! Made for ZWT 8.
Made for Photo Tag Spring 08 I Loved this simple tasty soup! It was so simple to prepare and it was hearty, satisfying and delicious.
This was a nice filling soup. I usually use rice in my albondigas but the tortillas were a change that worked well. The chilis and cumin made a flavorful broth. I used "80% lean ground beef" and would suggest using a leaner beef as the broth became a little greasy after the meatballs cooked in it. We added a squeeze of lime to our bowls and it made a nice dinner for an autumn night.