Albondigas Soup

Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for more than 50 years. It is our version of comfort food.

Continue reading Albondigas Soup

Recently on Simply Recipes

  • Balsamic Roasted Brussels Sprouts and Shallots

    Every year I consider it my civic duty to create a brussels sprouts recipe that my father will actually eat. Every family has one, right? A sprouts-a-phobe?
  • Agua de Jamaica (Hibiscus Tea)

    Walk in to practically any taqueria in California and you’ll likely find super-sized containers of agua frescas, right next to the soda dispenser. The usual flavors are horchata (a sweet rice drink), tamarindo (from tamarind, and agua de jamaica (pronounced hah-MY-kah), an infusion of dried red hibiscus flowers.
  • Arugula Salad with Beets and Goat Cheese

    Winter in California is the season for arugula, along with many other lettuces. A few years ago we planted some in our garden and now each year the arugula re-seeds itself and takes over with a flourish, starting in December. Arugula was popularized a few years ago as a central component of California cuisine. For those unfamiliar with it, it tastes a lot like watercress – peppery and slightly bitter. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.
  • Roast Beef

    My mother knows a thing or two about cooking beef. She knows all of the cuts and the best way to prepare them. Perhaps it’s because she came of cooking age during a time when most neighborhoods still had local butchers who prepared the cuts themselves and freely shared information with customers about what to do with them.
  • Crispy Hash Browns

    My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato.
  • Cheese Fondue

    Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party.
  • Chicken Fajitas

    Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese,
  • Applesauce

    This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt.
  • Arroz Con Pollo

    Arroz con pollo means “Rice with Chicken” in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic versions of this dish.
  • Bacon-wrapped Pork Roast

    One of the first things I learned from my mother about cooking meat is that fat=flavor. If you have lean cuts of meat, you often need to do something to introduce fat back into the meat just to make it taste better and to help keep it from drying out. Along those lines, here’s a trick you can use with a pork loin roast, a relatively lean cut, to bump up the flavor and keep it juicy. Just brown the roast first on the stovetop, then wrap it in strips of bacon to roast. As the roast cooks, the bacon will bathe it in flavor.