Comments on: Albondigas Soup

By: Shannon Dodge

Shannon Dodge — Thu, 10 Oct 2019 04:30:33 +0000

This looks so good, I’m going to make it at home! Just curious – the can of diced tomatoes, is it a 15oz or 28oz can? And what’s the package weight of the meatless meatballs you used? I found a 10oz package at my local, non-TJs store. Thanks in advance – I know this is an older recipe.

By: Mike H

Mike H — Wed, 30 Dec 2015 22:42:20 +0000

In reply to Emily. Please do! We're based in San Diego, but any excuse to get my wife and daughter up a bit more north would be awesome.

By: Emily

Emily — Mon, 28 Dec 2015 20:55:37 +0000

In reply to Mike H.

@Mike, we'll let you know when the next opportunity arises (likely soon!). Thanks for your interest!

By: Emily

Emily — Mon, 28 Dec 2015 20:53:55 +0000

In reply to Mike H.

Thank you Mike, that is exactly right. We let people handle the condiments themselves. Not everyone loves cilantro, hot sauce, etc. so it's best to let them regulate how much they want in at the end while they serve themselves.

By: Mike H

Mike H — Mon, 28 Dec 2015 15:54:35 +0000

@Buck – In my experience, those are best as garnish – right before serving.

The acid helps brighten things up, but you don’t necessarily want to “cook” it. Similarly with the cilantro, it will wilt and lose its flavor if exposed to prolonged cooking, so just sprinkle a small amount at serving time (or do what I do and put it in a pinch bowl on the table and let everyone handle it themselves)

By: Buck Nakad

Buck Nakad — Wed, 23 Dec 2015 02:27:53 +0000

BUT WHEN DO I ADD THE CILANTRO AND LIME!?!?!

AAAAHHHHHHHHHHH, HELLPPPPPPPP, NOOOOOO

By: Mike H

Mike H — Thu, 17 Dec 2015 21:28:07 +0000

>We taught a campfire cooking class to a small group of new friends[…]

Where do I register for the next term? 😉