Elk Albondigas Soup

Ingredients:

Meatballs

1.5 lbs of elk (can also use beef or pork)
3 tbsp chopped fresh oregano
1/2 cup chopped cilantro
1/2 chopped white onion
1/2 cup rinsed jasmine rice
1 egg
1 tsp cumin
Salt and pepper

Soup base

1 zucchini
1/2 white onion
2 poblano peppers
1 jalapeno
1 Serrano
6 cloves garlic
1/2 bunch of cilantro
6 tomatillos
Water as needed to blend

Other ingredients:

6-8 cups chicken bone broth
2 potatoes chopped into small cubes
1 zucchini chopped into small cubes
1/4 head of green cabbage chopped
1/2 bunch cilantro chopped
4 green onions chopped
Juice of 2-3 limes

1. Start by mixing all the meatball ingredients in a bowl. Once mixed well, roll them all out into little balls and set aside
2. Make the soup base by putting everything in a blender. Get everything in a blender and blitz until smooth. You may need to blend and add things in batches to get it all to fit. Set aside.
3. Add the soup base and your bone broth to a pot and bring to a boil.
4. While waiting for the liquid to boil, chop up your potatoes and zucchini into little cubes. Add those to a bowl.
5. Once the liquid is boiling, add your potatoes and zucchini, along with the meatballs. Simmer and cook for about 20 minutes, until the potatoes are tender.
6. Chop up the half bunch of cilantro, cabbage and green onion. Once the soup is done, remove from heat and add these along with the lime juice. Add salt to the soup to taste.
7. You can top this with shredded cheese or cotija cheese if you want!