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.

Hearty. Comforting. Full of tradition. In this flavorful episode, we show you how to make Caldo de Albóndigas — a classic Mexican meatball soup that brings together tender, herb-packed meatballs and ...

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 ...

Warm up with a delicious and comforting bowl of Caldo de Albóndigas, the classic Mexican meatball soup! 🍲🌿 In this recipe ...

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.

1 medium yellow onion (about 8 ounces), finely chopped (about 11/2 cups) 1 large green bell pepper (about 8 ounces), cored, seeded, deveined and finely chopped (about 11/2 cups) 5 medium plum tomatoes ...

Caldo de Siete Mares, Albondigas en Chipotle; recommended induction cookware. Test cook Erica Turner makes host Julia Collin Davison the Mexican stew Caldo de Siete Mares (Soup of the Seven Seas).

Just last week on the The Dallas Morning News‘ Eats Blog, Leslie Brenner lamented the fact that “Tex-Mex is not Dallas’ strong suit,” and invited readers to submit an acceptable list of establishments ...

Meatballs don’t always have to be meat. Along the Mexican coast, you can find brighter variations of meatballs made with ground fish and shrimp that shatter your expectations of what albóndigas can be ...