The January issue of Bon Appetit has a section on meatballs that I would have normally skipped, but one recipe in particular caught my eye: poblano albondigas with ancho chile soup.

I had some friends over last night for a taste testing:

Charred chiles


Turkey albondigas

Ancho chile soup



La la chip


Some of my favorite hot sauces

4 out of 5 stars. I think I’d prefer the soup with chicken broth, in lieu of beef. I’d also add more vegetables next time to the broth. Otherwise, everyone seemed to very much enjoy a bowl of steamy soup with salad and guacamole quesadillas.

If stuck with one food for the rest of my life, I could quite happily select corn and white cheese quesadillas with fresh guacamole and salsa. Or mint chocolate chip ice cream. Tough call, that one.

Tonight: cajun red beans and rice and a new set of friends for dinner.