Poblano Albóndigas With Ancho Chile Soup

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2 large fresh poblano chiles* (9 to 10 ounces total)

1 pound ground beef (15% fat)

1/2 cup coarsely grated zucchini

1/4 cup finely grated onion

1/4 cup panko (Japanese breadcrumbs)**

1 large egg, beaten to blend

2 garlic cloves, pressed

1 tablespoon ground cumin

1 teaspoon dried oregano (preferably Mexican), crumbled

1/2 teaspoon coarse kosher salt

1 tablespoon olive oil

1/2 small onion, coarsely grated

2 garlic cloves, minced

3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)

2 teaspoons ground cumin

9 cups low-salt beef broth

1/2 teaspoon dried oregano (preferably Mexican)

1 cup coarsely grated zucchini

1/4 cup long-grain white rice

1/4 cup chopped fresh cilantro

1 tablespoon (or more) fresh lime juice

3 tablespoons (or more) vegetable oil

4 corn tortillas, cut into 1/4-inch-wide strips

Chopped fresh cilantro

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