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DIRECTIONS

Put the meat in a mixing bowl.
Trim off the ends of the zucchini. Cut the vegetable lengthwise into slices about 1/8 inch thick. Stack the slices and cut them into strips about 1/8 inch wide. Stack the strips and cut them into 1/8-inch cubes. Add this to the meat.
Heat 1 tbsp of the oil in a small skillet and add 1/4 cup of the onions and 1 teaspoon of the garlic. Cook, stirring, until the onions wilt. Let cool briefly and add this to the meat. Add the coriander, oregano, cumin, egg, salt and pepper. Blend well.
Shape the mixture into 24 meatballs of equal size.
Heat the remaining oil in a saucepan and add the remaining onions and garlic. Cook, stirring, until wilted.
Add the tomatoes and the chile chipotle and let simmer about 10 minutes, stirring often. Pour the mixture into the container of a food processor and blend thoroughly. Return the tomato mixture to a saucepan.
Add the stock and tomato juice and bring to the boil. Add the meatballs and let simmer about 20 minutes. Carefully skim the surface as the soup cooks. Serve in hot soup bowls garnished with additional chopped coriander.