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 ...

With fresh jalapenos and dried ancho chile powder, this robust Mexican soup is mild, smoky, and flavor-packed. Beef meatballs, which are added to the broth, are bound with cooked white rice. Use ...

There’s a lot going on this time of year. For one thing, winter is officially here, which means our nighttime cooking has moved firmly into hearty comfort food territory. For another, many of us have ...

Some soups are a family affair: This one was passed down from grandmother to mother to son, namely Wesley Avila, the chef of Guerrilla Tacos in Los Angeles. For his family’s take on the traditional ...

Heat the oil in a Dutch oven over medium-high heat. Add onion; cook, stirring often, 5 minutes. Add tomato, tomato sauce, garlic, oregano, salt and pepper; cook 10 minutes. Add water; heat to a boil.

Preheat oven to 425 degrees. Spray an 18- by-13-inch jelly roll pan with nonstick spray coating. Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, ...

Finally, the weather seems to have changed, and it’s time to make soup. Today we explore old favorites: Creole vegetable soup; Albondigas, the Mexican meatball soup; and split pea soup made famous by ...

This Mexican recipe was one of the most frequently requested ever when I was food editor at The Arizona Republic. It was first published in the 1960s. Joyce's Albondigas Soup Makes 8 servings 2 ...

Curious about the best soups from Mexico? You’re in the right place because I’m a devout foodie who’s been living in Mexico since 2018 — and eating my way across this wonderful country for years. When ...