here’s a very traditional, abuela-style Albóndigas version (the one with mint, light broth, and super tender meatballs). Simple, soulful, no extras shouting.
ALBÓNDIGAS (Mexican Meatball Soup – Classic)
Meatballs
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1 lb ground beef (or beef + pork)
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¼ cup uncooked white rice, rinsed
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1 egg
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2 Tbsp chopped cilantro
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1 Tbsp chopped fresh mint 🌿 (this is the secret)
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1 clove garlic, minced
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½ tsp salt
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¼ tsp black pepper
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Pinch cumin
Mix gently. Form medium meatballs (not too big).
Soup Base
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1 Tbsp oil
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½ white onion, finely chopped
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2 cloves garlic
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2 cups blended fresh tomatoes or tomato sauce
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6–8 cups chicken or beef broth
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Salt to taste
Vegetables
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2 carrots, sliced
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2 potatoes, cubed
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1 zucchini, sliced
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Optional: chayote, green beans, corn on the cob
Instructions
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Heat oil in a large pot. Sauté onion until soft, add garlic.
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Add tomatoes and cook 5–8 minutes until slightly thick and brick-red.
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Add broth and bring to a gentle boil.
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Carefully add meatballs one at a time.
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Simmer 20 minutes (don’t stir too much).
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Add carrots & potatoes; simmer 10 minutes.
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Add zucchini; simmer 5–7 more minutes.
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Adjust salt. Add extra cilantro if you like.
How It Should Taste
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Light but deeply savory
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Herbaceous (you notice the mint but can’t identify it)
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Comforting, not heavy
Serve With
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Corn tortillas (must)
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Lime wedges
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Side of rice or salsa
If you want:
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No-mint version
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Spicy albóndigas
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Instant Pot / slow cooker
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Just like a specific region or family style
tell me how you grew up eating it and I’ll match it 🍲💚
Ahhh, the Long John Silver’s fish batter—that light, crackly, almost puffy crunch 🤍🐟
Here’s a solid copycat that gets you very close at home.
Long John Silver’s–Style Fish Batter (Copycat)
Ingredients
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1 cup all-purpose flour
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2 Tbsp cornstarch
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½ tsp baking powder
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½ tsp salt
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½ tsp sugar
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¼ tsp onion powder
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¼ tsp garlic powder
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¾–1 cup cold water (or club soda for extra lightness)
Fish
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White fish: cod, pollock, haddock, or tilapia
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Pat fish very dry before battering
Instructions
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Heat oil to 350–365°F (175–185°C).
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Whisk all dry ingredients together.
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Slowly whisk in cold water until batter is:
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Thin
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Smooth
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Almost like pancake batter but slightly runnier
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Dip fish directly into batter (no flour dredge).
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Fry immediately until golden and puffy, about 3–4 minutes per side.
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Drain on a rack or paper towels. Salt right away.
Key Secrets (This Is the LJS Vibe)
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Thin batter = airy, lacy crunch
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Cornstarch + baking powder = that signature crisp shell
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No egg (important!)
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Fry fresh—this batter hates waiting
Optional Tweaks
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Use club soda instead of water → lighter, crispier
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Add a pinch of MSG if you want full fast-food authenticity
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Works great for shrimp and chicken too
Serve With
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Malt vinegar
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Tartar sauce
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Fries or hushpuppies
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Paper tray liner if you want the full nostalgia effect 😄
If you want the exact crunchier hushpuppy batter, or a baked/air-fryer version (lower oil but still good), say the word.