Meatball and vegetable soup

Begin by preparing the dried chiles for the broth. Place the Dried guajillo chiles and Dried ancho chiles in a small pot, cover with water, and bring to a boil. Simmer for 10 minutes until softened. Drain and set aside.

In a blender, combine the softened Dried guajillo chiles, Dried ancho chiles, Roma tomatoes, 100g White onion, and 20g Garlic cloves with 250g of the Chicken broth. Blend until very smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard the solids.

Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Pour in the strained chile-tomato mixture. Cook, stirring occasionally, for 10-15 minutes, allowing the sauce to deepen in color and flavor. Add the remaining 1250g Chicken broth and 5g Fine sea salt (for broth). Bring to a simmer.