MEATBALLS IN CHILE-TOMATO BROTH
Steps:
- 1. Boil eggs for garnish: Bring a pot of water to a boil. Add 4 eggs, cover and boil 8 minutes. Immediately plunge eggs into a bowl of ice water.
- 2. Meanwhile, in a food processor, purée plum tomatoes and tomato purée with poblano, chile de árbol and cilantro until smooth. Season with salt and pulse to combine. Pour purée into a wide pot and bring to a boil over high heat. Add stock and return to a boil. Lower heat to medium and simmer until flavors meld, at least 10 minutes.
- 3. As broth simmers, make meatballs: In a large bowl mix ground pork, garlic, onions, ginger, pimentón and remaining egg. Season with salt. Roll mixture into balls approximately the size of golf balls.
- 4. Add meatballs to simmering broth and cook until surface changes color, 3-5 minutes. Add potatoes and simmer until they and meatballs cook through, 20 minutes. Potatoes should be fully submerged. Add splashes of stock or water as needed. To make sure meatballs cook evenly, give them a good stir halfway through cooking.
- 5. Peel and halve boiled eggs. Before serving, stir chard into broth and cook until wilted, 2-3 minutes. Ladle soup into bowls and top each with half an egg and a lime wedge.
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