Albondigas

Ingredients:

2 cups black bean balls or imitation meatballs
2 teaspoons oil
1 onion, chopped
2 poblano peppers, fire roasted and diced
1 jalapeno pepper, minced
2 chipotle peppers in adobo, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon smoked paprika
a pinch of cinnamon
4 cups vegetable stock
1 cup chopped tomatoes (preferable fire roasted)
2/3 cup tomato puree
1/2 cup cilantro, chopped
1 lime
salt, to taste
avocado (optional)

In a saucepan, cook onion in the oil. Add peppers, garlic, and all the spices. When they are aromatic, pour in stock, tomatoes, and tomato puree and bring to simmer.

Cover and allow soup to simmer 20 minutes. Stir in juice of half a lime and the salt. Remove from heat. Stir in the cilantro.

Divide meatballs between bowls and pour soup over them. Garnish with avocado and more cilantro and serve with lime wedges.