Cueva Bar's Albondigas Recipe

By Keli Dailey

Plunging into a soothing bowl of Mexican meatball soup called albondigas is possible whenever Cueva Bar is open. But what if the tiny tapas restaurant in San Diego is closed?

I've written before how one order of Cueva's albondigas -- just four fluffy and teasing meatballs in a slightly prickly, rust-colored broth -- left me wanting more. Here, Cueva co-owner and chef Oz Blackaller shares his personal albondigas recipe. Of course, it's enough to feed half your Facebook friends.

CUEVA BAR'S HOUSE-MADE ALBONDIGAS SOUP

2 pounds ground beef

2 shredded carrots

2 celery sticks -- finely chopped

1 tbsp chopped garlic

1/2 tbsp chipotle powder

2 tsp salt

1/2 tsp white pepper

1/2 tsp black pepper

1/8 tsp cayenne pepper

1/4 tsp paprika

1/2 tsp oregano

1 egg

2 cups finely chopped onion

Makes approximately 50 albondigas

Combine everything in bowl. Form albondigas, and put away in fridge on a cookie sheet. Make a cup or two of white rice.

ALBONDIGAS SOUP BROTH RECIPE

6 cups tomato sauce

12 cups water

2 tbsp chicken bouillon

1 tsp garlic

Bring to a boil, add albondigas one by one, bring down to a simmer for an hour.

Serve four albondigas in bowl, with broth and two tbsp of white rice.