Meatball Soup

Sopa de Albóndigas

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

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.