recipe for authentic albondigas
- alex May 18, 2006 11:04 PM
Here's a Spanish version that I'd expect to see on a tapas menu:
Here's another Spanish version, with claim that name derives from an Arabic word for hazelnuts.
The best known Mexican version is served in a soup, as in
The soup ones seem to be simple, using rice as filler, and flavored with cumin and oregano
Here's the widely available canned version:
Here's a more highly spiced mexican version
I have D. Kennedy's recipe - with rice in meatballs and mint. It's certainly authentic - doubtless one of many. If you're interested, I'll post it tonight.
I LOVVVVVVVVVVVVVVVE Albondigas. A restaurant near my house when I lived in LA had great albondigas. Haven't found one up here in the Bay Area yet. Make my own using DK's recipe but not often enough.
re: Nancy Berry
That article stresses the small size and mint flavoring of the Mexican albondigas.
The article supports the observation in SciFi series from the 1990s, Babylon 5, that:
"In the Babylon 5 universe, every intelligent species in the galaxy has, apparently on its own, developed the food that we call Swedish meatballs. Each species has a different name for it (the Narn call it "breen"). This is reminiscent of a phenomenon reported in The Hitchhiker's Guide to the Galaxy: every intelligent race has a drink called "gin and tonic" - but only the name is the same, and the actual drink is unique to each species. "
re: Nancy Berry
Thanks for the reminder that I have to try this recipe soon!
however, it is telling (and sad but all too true) that the list of places to eat meatballs in SF doesn't list any Mexican places! (well, unless one counts meatballs 'Moroccan' style, in tomato sauce rather than in soup, at Tamal). (and yes, of course I am trolling here, so if I am wrong and there are good places in SF proper that regularly have sopa de albondigas on the menu, *please* post on the SF Board!! :-))