A tomato-y caldo stars albóndigas de camarón. The secret to the meatballs' fluffy, tender, bouncy texture is a mix of big chunks of shrimp with a binder made from shrimp blended with onion and garlic.

La Comida y El Sabor: Comedor Guadalajara’s soups are all robust and flavorful, from the spicy 7 Seas Soup studded with lobster and shrimp, to a steaming hot bowl of spicy shrimp and octopus soup.

In these albóndigas, meat is an enhancement rather than the dish’s centerpiece. Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander ...

During the winter months when I was a child, coming home from school and being greeted by the beefy, minty scent of albondigas en caldo simmering on the stove felt like a big, warm hug. This Mexican ...

In her new memoir, "Feels Like Home: A Song for the Sonoran Borderlands" (published by Heyday), singer Linda Ronstadt includes traditional Sonoran dishes from her childhood. She shares with "Sunday ...

Both ground pork and beef are sold in 1-pound packages (not smaller), and you need both here, so you're mixing the succulent little Spanish meatballs called albondigas with a substantial amount. You ...

Aaron's Albondigas (Meatball) Sliders with Jalapeno Aioli, created by chef Aaron Sanchez Tabasco photo) Chef Aaron Sanchez created this for the Super Bowl. Aaron's Albondigas (Meatball) Sliders with ...

1. In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, six to eight minutes. Remove from heat and place the onions in ...