Poaching meatballs

A great technique for a quick soup
JERRY ANNE DI VECCHIO

Albóndigas Soup

In Phoenix, the plastic-topped tables and washable plastic booths of the Tee Pee Mexican Food restaurant are particularly popular among families with young children. The other draws are mild but authentic-tasting Mexican dishes and the fact that the only meats used are beef and chicken. The albóndigas (meatballs) soup took me right back to Mexico. The flavor is fresh and simple, and the meatballs are exceptionally moist and tender because they are poached in the soup, not pan-browned first.