Again, fast food at home

A couple of days ago a student mentioned 'albondigas soup.'  I haven't been able to get it out of my head since.  So wild guess as to tonight's dinner...that's right, yummy Mexican-style meatball soup.  Filling without being overly rich or heavy...perfect end to a long week.

Albondigas Soup  (adapted from Epicurious.com)

for the meatballs:
    3 anaheim chilies, roasted, peeled, seeded and diced
   1# ground beef                             Combine all meatball ingredients.
   1/2 cup zucchini, grated
   1/4 cup onion grated                     Shape into 1" balls.  Place on sheet tray
   2 cloves garlic minced                   until ready to place in soup.
   1/2 cup bread crumbs
   1 t. oregano
   1 t. ground cumin
   1/2 t. Mexican oregano
   1 egg, lightly beaten
   as needed salt

for the soup:
   2 t. corn oil
   1/2 cup onion minced                                    Heat oil in 4 qt pot.             
   3 roma tomatoes, peeled, seeded, diced        Add onion and saute to tender (5 min.)
   2 cloves garlic, minced                                  Add tomatoes, garlic, chili powder, cumin
   2 t. ancho chili powder                                  oregano.  Cook until fragrant.
   1 t. cumin                                   
   1 t. Mexican oregano
   2 quarts chicken stock (or beef stock)            Add stock and bring to a boil.Reduce
   1 cup zucchini, grated                                    heat simmer 10 min.  Add zucchini, rice,
   1/4 cup long grain rice                                   meatballs.  Retain a soft simmer,       
                                                                       cover, cook  until meatballs and
                                                                       rice are cooked  (about 20 min).
  
garnish:
   fried corn tortilla strips
   radishes sliced
   cilantro, chopped
   avocado, cut in cubes
   lime, quartered