Chicken Tortilla or Albondigas almost the same?
Other than the chicken and the meatballs, is there a difference between the two soups in terms of the flavor of the broth?
I have been checking out a lot of variations latey and there is so much crossover I cant tell them apart. Both seem to uaully have onions, garlic, chili powder, cumin chicken stock, tomatoes etc.
I love both soups, but want to create 2 recipes that are distinctly different from each other. Any opinions on what should be what? One thick, one brothy? One spicy one mild? Tomato or not? How would you define these as different if you removed the toppings and main meat source?
In our family albondigas is made with a beef broth, no tomatoes and is not a spicey soup. Basically a meatball soup with cumin.
Chicken tortilla is spicey made with dried ground chili (new mexico and california), tomatoes, and thickened with corn tortillas that have been put through the blender with some chicken broth. Cheese added upon serving.