Comments on: Albondigas – Mexican Meatball Soup Recipe

By: ~M

~M — Mon, 02 Jun 2008 21:22:42 +0000

P.S.: I bet you could use a cookie scooper to make these albondigas efficiently; that’s my trick for quickie meatballs.

By: ~M

~M — Mon, 02 Jun 2008 21:21:20 +0000

One other question – you’re using cooked rice in the meatballs, right? So I can use cooked brown rice?

By: ~M

~M — Mon, 02 Jun 2008 11:17:13 +0000

Yum…looks right up my alley. How lean was your beef? 90% 93%?

By: Menu Monday 12/3

Menu Monday 12/3 — Mon, 03 Dec 2007 12:55:17 +0000

[...] – albondigas, [...]

By: Home Ec 101 » Blog Archive » Menu Monday 6/18

Home Ec 101 » Blog Archive » Menu Monday 6/18 — Mon, 18 Jun 2007 09:43:19 +0000

[...] – albondigas* for the adults and quesadillas for the [...]

By: Chris

Chris — Sat, 31 Mar 2007 17:03:26 +0000

Mmm. Love this soup. My resident Chef puts his meatballs right in the soup to cook. He also has been known to put little chile pepins (sp) in some of the meatballs as an added “surprise.” It’s also very good with either rice or potatoes in it.

Came by way of sista smiff’s blog. Nice site

By: Gillian Polack

Gillian Polack — Sun, 25 Mar 2007 03:15:30 +0000

I was talking with one of my students about the history of albondigas (I don’t know it, but there are Spanish Jewish versions, which is what got us talking and I intend to investigrate it one day). I was just wishing for a recipe that was cookable in a kosher household and you have given us a delicious one. Thank you!

By: melissa

melissa — Thu, 22 Mar 2007 02:34:46 +0000

oh my GOSH, do I love albondigas, and this recipe differs from ours enough to make it worth a try!

when we first moved to the southwest, my very NOT-mexican mom found a recipe and mistakenly added cayenne for the chili powder listed. boy was it hot! but we’ve grown to love it very spicy!