TASTE of... Olney

I rarely feel as lucky to live in Olney as when Danny calls to tell me to come by and taste the week’s recipe. I definitely felt that way about the albondigas, or meatball soup he adapted from singer Linda Ronstadt’s new recipe book “Feels Like Home: A Song for the Sonoran Borderlands.”

Danny added a spoonful or two of pico de gallo from Stewart’s Food Store to Ms. Ronstadt’s soup just because “Penny’s pico makes everything better,” he said. He served the piping hot meatball soup with a side of sliced avocados sprinkled with lemon and salt and tortillas.

He also came up with a shortcut for time-pressed chefs. “I don’t know if blistering and peeling the tomatoes is worth the extra effort,” Danny said. “In a hurry, I might just puree some canned tomatoes.”

Mexican albóndigas are a staple, often served in a rich broth with vegetables like carrots, potatoes, and sometimes zucchini. This dish reflects the fusion of Indigenous, Spanish, and other culinary influences, showcasing the adaptability and creativity inherent in Mexican cooking.

Makes about 65 meatballs, or 6 to 8 servings. All ingredients are available at Stewart’s Food Store.

Buen Provecho!

Ingredients:

3 pounds ground beef, preferably flank and round steak 6 medium-sized tomatoes, preferably plum ½ cup fresh mint, finely chopped ½ cup cilantro, minced 1 small garlic clove, minced 1 medium scallion, minced 2 tablespoons oregano Salt and pepper to taste ¾ cup olive oil or melted lard 6 cups boiling water Lime wedges for serving

Preparation:

Step 1: Put the ground beef in a large bowl.

Step 2: Broil the fresh tomatoes just until the skin can be removed easily. Peel the tomatoes and remove the seeds. Purée in a blender. There should be about 1½ cups.

Step 3: Add the mint, cilantro, garlic, onion, oregano, salt, and pepper to the meat. Mix well. Add the tomatoes and knead the mixture.

Step 4: Add the oil or melted lard, incorporating it into meat mixture by kneading. The mass should be neither dry nor too liquid. Test the mixture by forming a piece into a ball the size of a walnut. It should hold together.

Step 5: Proceed to form walnut-sized balls, and then drop a few at a time into boiling water. Cook for 5 to 8 minutes. Serve the meatballs in the liquid in which they were cooked, with lime wedges on the side.