Turkey Albondigas Soup
"Albondigas" is Spanish for "meatballs." I got the recipe from the latest issue of Eating Well, which is a really great magazine that I have since subscribed to. The soup tasted best on the first day - didn't keep very well, especially the meatballs. They got a little slimey. And since I had no one to share it with I threw a lot away. I would definitely make this again, as long as there are other people around to eat it too!
posted by K @ 7:04 PM
1 Comments:
I made the Creamy Porcini Barley soup from the same EW article (Eating Well is about as close to food porn as it gets). To quote the overly exposed and bland Rachel Ray, "Yum-o!" I left out the porcini mushrooms because they were out at the co-op and I refuse to shop anywhere else, and the soup was still great. It kept well in the fridge too. I followed it up with some homemade macrobiotic granola bars and it was, as Alton Brown, my next husband,(even though he might be gay)says, "Good Eats!"
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