Smoky Meatball and Vegetable Soup

Ingredients

• 3 tablespoons olive oil
• 1/2 medium white onion, chopped
• 4 carrots, sliced
• 2 stalks celery, thinly sliced
• kosher salt
• 4 cups reduced-sodium chicken broth
• 1 15-ounce can hominy, rinsed
• 1 pound ground pork
• 1 large egg
• 1/4 cup bread crumbs
• ½ to 1 tablespoon chopped chipotles in adobo sauce
• 2 tablespoons fresh lime juice, plus wedges for serving
• fresh cilantro leaves, for serving

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, and ¼ teaspoon salt and cook, stirring occasionally, until just tender, 10 to 12 minutes. Add the broth, hominy, and 2 cups water and bring to a simmer.
2. Meanwhile, heat broiler. In a medium bowl, combine the pork, egg, bread crumbs, chipotles, and ½ teaspoon salt. Form the pork mixture into 20 meatballs (about 1 heaping tablespoon each) and place on a broilerproof baking sheet. Broil until cooked through, 7 to 8 minutes.
3. Add the meatballs and lime juice to the soup. Sprinkle with the cilantro and serve with the lime wedges.