My mother seemed to make this quite well though I know nothing of it's
origin. It was simply described to me as Mexican meatball soup. I've only
found it at a few places here in S Calif.

Is this a widely available traditional Mexican food? Is it regional? If it
is cross-regional does it differ from place to place?

I do remember my mother always kept a mint plant growing in the yard,
seemingly only for a key ingredient in albondigas. And yes, my mother
contributed the Danish half of my heritage, guess paternal grandmother
taught her well in the kitchen.

Alan Sandoval




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