Albóndigas Soup

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This is Albóndigas Soup, a.k.a Mexican Meatball Soup.  The deeply flavored broth is spiked with chipotles and adobo sauce.  You can certainly add as much or as little of this as you like.  You can even omit the chipotle, but don't skip out on the adobo sauce.  It adds a wonderful smoky kick.  The meatballs are made from a mixture of beef and pork to which crushed tortilla chips and an egg are added as binders.  I baked the meatballs instead of par-boiling them to achieve a nice crust.  Simmer the broth and meatballs together with added carrots, zucchini, and rice.  There is so much going on in each spoonful that you may not taste the same flavor combination twice in one bowl.  You'll find the red broth pulling you back for more.    

Don't forget about how to store your chipotle chiles and adobo sauce.

Swedish Meatballs

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I had some other recipes that I wanted to share this week, but like the Sauerbraten, it will be quite sometime before I make Swedish Meatballs again.  There are two reasons for this --- One, it is a seasonal thing and two, I made a double batch of meatballs, so we will enjoy it for leftovers, lunches, and have a little left for the freezer.  

I tore this recipe out of Martha Stewart Living some years ago.  It was originally called Veal Fricadelles and was served with rosemary mashed potatoes.  I thought the veal mixture would make a great Swedish meatball and I decided to infuse a light sour cream gravy with a bundle of fresh rosemary.  I am definitely not a Swede, but let me tell you that these are some good Swedish meatballs and gravy.  

The meatballs are delicately spiced with a bit of nutmeg and allspice and then slowly baked until they are oh-so tender.  The rosemary infused gravy pairs perfectly with the spices.  Serve them with a good Dijon mustard, Lingonberry preserves, and spätzle--it is a delicious dinner.  I think the only thing missing is a side of braised red cabbage--stay tuned for that recipe.