Meatball

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.

This recipe is in the category of "easy if you cook and not too hard if you don't." It took about an hour and a half to make, didn't require any sophisticated techniques, but did have a complex taste.

Think "meatballs" and you're probably picturing the Italian-American classics (in garlicky tomato sauce) served over spaghetti. These are Mexican meatballs—a lighter, altogether subtler proposition.