Comfort food staples for some Mexicans include sopa de albondigas, or meatball soup. Whether it starts a meal or is the main star, albondigas always satisfies in the nostalgia-takes-me-back-to-my-youth department. The rich flavorful broth married with a spiced-filled albondiga (a.k.a. meatball) makes a great addition to any dinner…or lunch… or even breakfast (why not!).
So I have taken the meat out of the ball and instead used delicious, nutrient-dense chickpeas. The chickpeas really help create a dense, filling ball. It is very similar to falafel, just with a few twists. Not sure if I can call it a meatball if it technically is not made with meat. Hmmm. Well whatever they are call they sure are tasty. Continue reading