Meatball Soup

While I found this recipe in Sefarad Yemekleri, a cookbook compiled by the Jewish community in Istanbul, the word albóndiga, which comes from the Arabic word for “round, ” is actually Spanish for “meatball.” In this version of the soup, the meatballs are cooked directly in the stock rather than being browned first. The optional onion and cinnamon give the meatballs a nice flavor boost.