Directions

Make the Meatballs:

1. In a medium bowl, add all ingredients and mix by hand until well combined.

2. Using a small ice cream scoop or a spoon, take small dollops and roll in between your hands until a smooth ball about 2” in diameter forms. Set meatballs on a plate and cover with plastic until ready to use. These can be made ahead of time.

Make the Soup:

1. In a large stock pot over medium heat, add your chicken broth and water and bring to a boil.

2. On a plancha over medium heat, place whole tomatoes, onions, and cloves. Char on all sides.

3. Take your Anaheim chile and chules de arbol and using a pair of tongs, gently char them over open fire until smoke, about 10 seconds. Place these chiles in a small bowl and cover with two cups of water to hydrate.

4. In a blender, place tomatoes, onion, cloves, chiles (stems removed) and their soaking liquid, chicken bouillon, cumin, oregano and a few ladles of chicken stock if you feel that it needs more liquid to blend. Make sure you have an open vent in the top of your blender lid if the contents are hot. Carefully blend on medium-high speed until smooth.

5. Add the tomato sauce to the stock pot.

6. Add the meatballs, cover with a lid and cook for about 20 minutes.

7. After albondigas have cooked for 20 minutes, add potatoes, carrots, and celery. Cook for 10-15 minutes. Add the squash and cilantro, cook for another 5-10 minutes.

8. Once done, check that the potatoes are well cooked and taste for salt. You can always add more salt or more water as needed.

9. Serve with fresh tortillas and lime.