Yesterday, for our mid-day meal, I made a big pot of albóndigas soup. Albóndigas means "meatballs" in Mexican Spanish (and maybe in other varieties of Spanish too — I don't know). Besides beef-and-pork meatballs, the ingredients for the soup are a lot of vegetables. Carrots, tomatoes, onions, garlic, green beans, bell peppers, and zucchini. I had a couple of turnips, so I diced those up and put them in too. The broth is flavored with chipotle peppers and chili powder.The first time I ever ate albóndigas soup was about 25 years ago, when Walt and I used to drive from San Francisco down to Salton City in far southern California to see our friends Charles-Henry and Frank. It was what we had for lunch one day at Brownie's restaurant in Brawley, Calif., very close to the Mexican border. Here's a link to a post I published about albóndigas soup in 2007.
Oh! At first I thought I had opened Mitchell's blog ... I had to shake my head and think for a minute :)
ReplyDeleteI know I say this all the time, but... this looks really, really good :)
Thanks for reminding me of Charles Henry this morning! We have been to Brawley but not to Brownie's. If we go again we'll look for it!
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