Name: Poblano Albóndigas with Ancho Chile Soup
Yield: Makes 6 first-course or 4 main-course servings
Ingredients: 2 large fresh poblano chiles* (9 to 10 ounces total); 1 pound ground beef (15% fat); 1/2 cup coarsely grated zucchini; 1/4 cup finely grated onion; 1/4 cup panko (Japanese breadcrumbs)**; 1 large egg, beaten to blend; 2 garlic cloves, pressed; 1 tablespoon ground cumin; 1 teaspoon dried oregano (preferably Mexican), crumbled; 1/2 teaspoon coarse kosher salt; 1 tablespoon olive oil; 1/2 small onion, coarsely grated; 2 garlic cloves, minced; 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder); 2 teaspoons ground cumin; 9 cups low-salt beef broth; 1/2 teaspoon dried oregano (preferably Mexican); 1 cup coarsely grated zucchini; 1/4 cup long-grain white rice; 1/4 cup chopped fresh cilantro; 1 tablespoon (or more) fresh lime juice; 3 tablespoons (or more) vegetable oil; 4 corn tortillas, cut into 1/4-inch-wide strips; Chopped fresh cilantro