1. Start by combining all of the ingredients for the albóndigas, in the order listed. Using your hands, form 18 meatballs and transfer to a plate. Cover with plastic wrap and chill until ready to use.
2. Preheat 2 tablespoons of olive oil to medium heat in a large, heavy pot for 2 to 3 minutes. Add the onions, serrano and green bell pepper. Season lightly with a pinch of salt and pepper. Cook for 5 to 6 minutes. Add the garlic, cilantro, and Roma tomatoes. Cook for another minute.
3. Add the remaining ingredients for the soup base, minus the black beans. Stir well to combine, taste for salt. Bring to a boil, reduce heat just slightly. Carefully add the albóndigas to the soup, stir gently. Cover and simmer for 35 to 40 minutes. During the last 10 minutes of cooking time, add in the remaining black beans. Cook for just another few minutes. Serve right away, garnish with fried tortilla strips, guacamole, and lime wedges. Yields up to 6 hearty servings or 8 as a starter.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1205.5mg||42 %|
|Potassium 604mg||16 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 24.7g|
|Protein 8.6g||12 %|
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Calories per serving: 169
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