Albondigas soup: Quick, nutritious and satisfying, this traditional Mexican meatball soup is the perfect remedy for a brisk winter's night.
I don't think there is a person in the world who doesn't rate soup high on the scale of comfort. It's one reason I always welcome the arrival of colder weather, when I can dust off my stockpot, get back into the kitchen, and really start to cook.
I grew up eating lots of soup because it's a mainstay of Mexican cooking.
Every region in Mexico has a favorite that seems to be continuously bubbling on the stoves of restaurants and home cooks alike. When you visit friends away from the city, you will undoubtedly be offered a bowl from that ubiquitous pot as custom has dictated for centuries.
The tradition of cooking soup started in Mexico much the way it did anywhere.
Men were coming in from hard work throughout the day in need of nourishment, and women learned how to accommodate those appetites without dropping everything to prepare a hot meal. My great-grandmother, having a husband and five sons, knew all about feeding hungry men. She was known to have a pot of soup simmering at all times on her stove, adding various ingredients and spices as needed throughout the day. One can only imagine the wonderful aromas wafting from her kitchen.
As anyone devoted to making soup knows, there's really not much to it. Just about any variety of meats, vegetables and herbs can go into a pot of boiling water or stock and emerge a glorious and soothing melding of flavors.
The beauty is in the way they are combined, and this Mexican meatball soup is no exception. It is resonant with earthy flavors captured by a rich broth that includes chilies and is enlivened by a sprinkle of cilantro and a splash of lime.
So come in out of the cold and cozy up to a bowl of this warming and delicious Albondigas Soup. It's hearty, nutritious peasant fare at its best. And that appeals to the comfort zone in all of us.
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