Every region has a traditional soup that's handed down from one kitchen to another. And we were fortunate to have albondigas soup, caldo de albondigas made for us at a friend's home in La Paz, by her own mother. So there was no doubt we were tucking into a truly authentic meal.

What still sticks in my memory about the soup was the heat in both the meatballs and the actual soup. And while there was a hint of spice to it, the dish gave off heat the was just the right amount.

Of course, I scoped out the recipe, and our chef was happy to oblige. Over the last few years, I've altered the recipe slightly to make the soup a bit thicker and spicier. The last time I made it, Katherine grabbed a bit queso blanco we had in the fridge and shredded just a little on top of her bowl. I tasted it and then proceeded to shred a whole lot more.

As for the meatballs themselves, you should prepare them ahead of time and let them sit in the fridge for a day or so. It'll allow for the spices and herbs to slowly infuse the meat.

Also, I prefer a chunkier soup and leave bits of Roma tomatoes in the soup, but the version we had back in La Paz was closer to a stock with tomato paste.

I would even suggest you let the seasons dictate how you make the soup. Summer? Go for a lighter stock/broth. Fall or Winter? Make the soup heartier and thick enough to scoop it onto a thick slice of bread.

The Perfect Meatball

While the soup is rich and layered in flavor, the meatballs will make or break your dish depending on how you prepare them.

There are three main ways a meatball can go very, very wrong. Let's take look at each and I'll offer a tried and true method to make sure a meatball disaster doesn't happen to you.

Why do meatballs fall apart?
Meatballs commonly fall apart because they are not rolled tightly. Make sure to apply firm pressure as you roll the meatballs between your hands.

Why do meatballs stick to the pan?
Mainly because the oil in the pan isn't hot enough when you place the meatballs down. Heat the oil first, until it smokes very lightly.

Why did my meatballs turn out so hard?
If your meatballs are hard its because they are overcooked. It shouldn't take more than four minutes in the pan and five minutes in the oven to finish.

Bonus question: Why do my meatballs look so gray? If you sear your meatballs all around they will have a golden brown color to them, but also make sure you're using fresh ground beef.

Falls in love with a warm and soft flour tortilla

Stirs memories of a warm and cozy kitchen in La Paz

In the spice chest, you'll find ancho chili, cumin, and black pepper

Suggestions and Alternatives

• If you want to make a lighter soup don't add tomato paste, and use one cup beef stock and one cup water.
• Our recipe stems from Baja, so I didn't add rice. You can however to your version. Rice will go well with either the thick or looser soup.
• Feel free to use turkey for the meatballs if you're watching your red meat intake and make them as per the recipe. They'll probably turn out even juicier.

Make our other Baja, Mexico recipes

Easy Sweet Corn Salsa

Dragon Fruit Smoothie with Guava

Baja Fish Tacos with Lime Cumin Vinaigrette

Mexican Fruit Salad with Lime Chili Dressing

Baja Shrimp Tacos with Sweet Corn Salsa

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