Ingredients
| 1 Tbl | Olive Oil |
| ½ | Yellow Onion, chopped |
| ¾ cup | Diced Carrots |
| ¾ cup | Diced Celery (about 3 stalks) |
| 2 cloves | Garlic, chopped |
| ½ cup | Chopped Roasted Poblano Chiles |
| 5 cups | Chicken or Beef Broth |
| 1 cup | Small Pasta Shells or Fideo |
| ½ batch | Albondigas en Tomate y Meatballs in Tomato and Chipotle |
| 1/3 cup | Thawed, well-drained Spinach |
| ½ tsp | Dried Oregano |
| 1 Tbl | Chopped Cilantro Sea salt to taste |
Garnish: Queso Fresco, Lime Wedges, Tortilla Strips
Instruction
- Heat oil in a large stock pot over medium high heat. Add onions, carrots and celery. Saute until onions are tender.
- Saute garlic for about one minute, then add poblanos and broth. Bring just to a boil. Continue cooking until carrots are starting to get tender.
- Add pasta shells and cook for 5 minutes. Lower heat to medium low, add albondigas with sauce, spinach, oregano and cilantro. Season to taste with salt.
- Add additional broth if needed.