Albondigas are small meatballs commonly served in a broth flavored with chilis and vegetables. The dish was brought to the Sonoran region by the Spanish and is served at restaurants all over Tucson in different iterations, including chicken, turkey, beef, shrimp and fish.
One year, inspired by Passover, I decided to personalize my version of this popular soup by swapping out the meatballs for matzah balls, and my Matzalbondigas was born.
Recipe reprinted with permission from “Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona” by Jackie Alpers. Published by West Margin Press; April 20, 2020.
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