Albondigas Mexican Style Recipes

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AUTHENTIC SOPA DE ALBONDIGAS (MEATBALL SOUP)



Authentic Sopa De Albondigas (Meatball Soup) image

My MIL has been making this soup for my husband since he was a small child. Definitely comfort food in his book. Please do not pass this recipe of thinking its time consuming or complex. I promise if you think of it in two easy steps it really is simple. One of the tastiest soups I have ever had.

Provided by cervantesbrandi

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb ground beef
1 tablespoon of fresh mint (minced, AKA yerba buena)
1 tablespoon cilantro (minced)
1 tablespoon white onion (minced)
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 ancho chilies
6 guajillo chilies
1 roma tomato
3 garlic cloves
1 tablespoon oil
1/4 white onion (thinly sliced)
6 cups water
1/4 teaspoon cumin (ground)
2 chicken bouillon cubes
1 beef bouillon cube
2 carrots (sliced in half lengthwise and then in bite size pieces)
1 chayote (chopped into bite size pieces)
1 red potatoes (diced in bite size pieces)
1/2 cup green beans (ends snapped, then broken into bite size pieces)
salt
cilantro (to garnish)
lime wedge (to garnish)

Steps:

  • Mix the meatball ingredients together in a bowl until combined. Shape the meatballs into walnut sized balls. Place the meatballs on a clean plate, cover with plastic and refrigerate until you are ready to cook them.
  • Place the dry chilies, garlic cloves and tomato into a small sauce pan. Fill with water until the chilies are completely covered. Boil the chilies and tomato on medium high heat for 15 minutes. Cover and set aside.
  • In a large stock pot, heat the oil. Saute the onions for 2 minutes. Add in the carrots and stir. Pour in the water, cumin, bouillon cubes, chayote, potatoes and green beans.
  • While the soup is heating up, place the tomato, chilies and garlic in the blender with 2 cups of fresh water. Blend on high or 5 minutes.
  • Using a fine mesh strainer, strain the blended chile into the stock pot scraping the bottom with a spoon. This may require two or three times (seeds and skins will get stuck so you may have to do this in two or so batches rinsing the sieve clean after each time.) Once you have strained all of the chile into the stock pot, stir and bring to a boil. Once the soup is boiling taste the soup and add salt if needed. Cook the soup for 15 minutes.
  • Next, turn the heat down to medium low. Add in the meatballs one at a time until they are all in the pot. Gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables. Cover the soup and cook for an additional 30 minutes.
  • Serve the soup in bowls garnished with chopped cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 419.6, Fat 24.3, SaturatedFat 8.2, Cholesterol 170.5, Sodium 1473.7, Carbohydrate 22.8, Fiber 5.6, Sugar 5.2, Protein 28.3

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

  • Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
  • In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
  • Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
  • Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

AUTHENTIC MEXICAN MEATBALLS (ALBONDIGAS MEXICANAS)



Authentic Mexican Meatballs (Albondigas Mexicanas) image

Find out how to make these delicious, easy to make, Mexican meatballs, known as "albondigas" in Spanish.

Provided by Charbel Barker

Categories     Main Course

Time 55m

Number Of Ingredients 21

1/2 lb ground beef
1/2 lb ground pork
1/4 onion (finely chopped)
2 cloves garlic (finely minced)
1/4 bunch fresh parsley (finely chopped)
1/4 cup white rice (partially cooked (per instructions below))
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground paprika
salt and pepper (to taste)
5 roma tomatoes (roasted)
2 cloves garlic (roasted)
1/4 onion (roasted)
5 cups chicken broth
3 large potatoes (cut into cubes)
2 sticks celery (cut into small pieces)
1 tbsp oregano
1 tbsp paprika
1 tbsp ground cumin
salt and pepper (to taste)
1-2 chipotle peppers in adobo sauce (optional)

Steps:

  • Start by adding the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Let cool and set aside.
  • Add all of the meatball ingredients, including the rice, in a large bowl and mix well.
  • Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet.
  • Bake at 400 degrees Fahrenheit for about 15 minutes or until sufficiently browned on the outside.
  • Separately, blend the ingredients for the salsa in a blender, and then saute the salsa with 1 tsp of olive oil over medium-high heat. Add the potatoes and let boil for approximately 5 minutes.
  • Add the celery and the cooked meatballs.
  • Add additional salt and pepper to taste and let simmer for approximately 20 minutes longer until the meatballs and potatoes are completely cooked through.
  • Accompany with rice, beans, and tortillas.

Nutrition Facts : ServingSize 1 Meatball, Calories 97 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 250 mg, Fiber 1 g

HOMEMADE ALBONDIGAS SOUP



Homemade Albondigas Soup image

This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!

Provided by Melissa Washington

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3 potatoes, cubed

Steps:

  • Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
  • Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
  • Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g

BEST ALBONDIGAS SOUP



Best Albondigas Soup image

This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.

Provided by RuizA

Categories     Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 lb lean ground beef
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 ounce) can diced tomatoes (with nothing added)
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 large zucchini, sliced
salt
pepper

Steps:

  • Make the meatballs first: Combine everything and mix thoroughly.
  • Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
  • You should make around 20 to 24 meatballs, set aside.
  • Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
  • Bring to boil, and reduce heat and simmer for 10 minutes.
  • Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
  • Return to simmer and cook another 10 minutes.
  • Add zucchini and cook 10 minutes.
  • Season with salt and pepper, to taste.
  • You could top the soup with cooked rice, or just by itself.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY



Albondigas (Mexican Meatball Soup) Recipe by Tasty image

Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.

Provided by Aleya Zenieris

Categories     Lunch

Time 1h15m

Yield 8 servings

Number Of Ingredients 30

1 lb ground beef
1 lb ground turkey
½ cup long grain rice
1 large egg
3 cloves garlic, minced
2 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon Mccormick® ground cumin
¼ cup fresh cilantro, finely chopped
1 tablespoon canola oil
1 cup white onion, medium, chopped
4 cloves garlic, minced
½ teaspoon oregano, (preferably Mexican oregano)
½ teaspoon Mccormick® ground cumin
1 dried ancho chile
2 large carrots
2 stalks celery, chopped in 1/2 in(1.24 cm)
¼ lb red potato, chopped into ½-inch (1.24 cm) pieces
1 ½ teaspoons kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 cans diced tomato
4 cups unsalted chicken stock
lime juice, to taste
avocado, sliced
radish, thinly shaved
fresh cilantro, chopped
queso fresco, crumbled
serrano pepper, thinly sliced
Lime wedge
hot sauce

Steps:

  • Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
  • Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
  • Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
  • Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
  • Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
  • Season the soup with salt, pepper, and lime juice to taste.
  • Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams

KETO ALBONDIGAS (MEXICAN MEATBALL) SOUP



Keto Albondigas (Mexican Meatball) Soup image

This Keto Albondigas (Meatball) Soup recipe is a low carb version of a Mexican classic. This soup is full of vegetables, tender meatballs, and a rich tomato broth that the keto and non-keto people in your life will love!

Provided by Bobbi Hass-Burleson

Categories     Soup

Time 42m

Number Of Ingredients 20

1 pound ground beef
1 tablespoon onion powder, divided
1/3 cup crushed pork rinds (I use spicy for a little extra kick)
1 egg, beaten
1/4 cup fresh cilantro, chopped plus more for garnish
1 tablespoon Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon chile powder
Kosher salt
Fresh cracked black pepper
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons tomato paste
2 carrots, diced
2 stalks celery, diced
1 pound turnips, peeled and chopped into cubes
1 whole serrano chile, pierced with a knife
1 can (14.5 oz) fire-roasted tomatoes
8 cups of chicken bone broth
2 zucchini, diced3 limes, 1 lime zested and juiced, 2 cut into wedges for serving

Steps:

  • In a large bowl, combine the ground beef, 1/2 tablespoon onion powder, pork rinds, egg, 1/4 cup cilantro, Mexican oregano, cumin, chile powder, salt, and pepper.
  • Form into balls into 1-inch meatballs.
  • In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the garlic, remaining onion powder, and tomato paste, and cook for an additional 2 minutes.
  • Add the carrots, celery, turnips, serrano, diced tomatoes, bone broth. Bring to a boil.
  • Reduce the soup to a simmer, then add the zucchini and meatballs. Cook for 20 minutes, or until the meatballs are cooked through. Remove the serrano chile, stir in the lime zest and juice, and season with salt and pepper.
  • Ladle soup into bowls, top with cilantro and a squeeze of lime juice (optional)

Nutrition Facts : Calories 284.18, Fat 14.98, SaturatedFat 4.63, Carbohydrate 9.32, Fiber 3.34, Sugar 5.24, Protein 28.19, Sodium 700.80, Cholesterol 77.46

ALBONDIGAS



Albondigas image

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.

Provided by Belen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 quart water
4 carrots, sliced
2 small potatoes, peeled and diced
1 medium onion, diced
1 ½ cups salsa, medium or hot
2 beef bouillon cubes
1 ½ pounds ground beef
⅓ cup seasoned dry bread crumbs
⅓ cup milk
1 tablespoon chopped fresh cilantro

Steps:

  • In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  • Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
  • Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 20.4 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 3.5 g, Protein 22.6 g, SaturatedFat 6.7 g, Sodium 899.8 mg, Sugar 6.1 g

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Apr 13, 2021 - Explore hope Rosales's board "Albondigas soup recipe mexican" on Pinterest. See more ideas about albondigas soup recipe mexican, albondigas soup …
From pinterest.com


THE BEST ALBONDIGAS SOUP RECIPE (AUTHENTIC MEXICAN ...
2021-09-23 The BEST Albondigas soup recipe for you to cozy up with during the cold months. It is a hearty and flavorful Mexican meatball soup with vegetables like corn, carrots, potatoes, zucchini, and chayote. The broth is super rich in flavor …
From healthysimpleyum.com


EASY ALBONDIGAS SOUP RECIPES - YAKCOOK.COM
2021-05-26 · I once remarked to a Mexican chef friend of mine about the lack of mint in his cookbook's albondigas soup recipe, and he looked at me with surprise and said, "my mother puts mint in her albondigas!" You can, of course, skip the mint, substitute with a little fresh oregano or some cilantro, but to me, the soup…
From yakcook.com


ALBONDIGAS SOUP WITH BEEF & PORK . MEXICAN RECIPE - COOK ...
Albondigas soup is a Mexican traditional recipe loaded with vegetables and full of flavor. Any housewife knows how to follow my recipe’s steps and bring to the table the Hispanic version of the meatballs. The meatballs provide protein, while rice adds whole grains to this healthful dish and, if desired, you can use only beef instead of half beef and half pork. If you wanted to …
From cookafterme.com


ALBONDIGAS SPANISH STYLE RECIPES
Albondigas Spanish Style Recipes SPANISH STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE. The sunshine just shines on and on. A delight to the taste buds. Provided by Anonymous. Categories Main Dish Recipes Meatball Recipes. Time 2h20m. Yield 4. Number Of Ingredients 24. Ingredients ; ⅔ pound ground beef: ⅓ pound ground pork: 2 …
From tfrecipes.com


ALBONDIGAS SOUP AUTHENTIC MEXICAN RECIPE FROM MEXICO ...
How to make albondigas soup Home Made Albondigas Mexican soup Recipe by grandmother who was born in Jalisco Mexico, who was taught by her grandmother !If you...
From youtube.com


21 ALBONDIGAS SOUP RECIPE MEXICAN IDEAS | ALBONDIGAS SOUP ...
Jul 15, 2020 - Explore Toni Monroy's board "Albondigas soup recipe mexican" on Pinterest. See more ideas about albondigas soup recipe mexican, albondigas soup …
From pinterest.com


ALBONDIGAS (MEATBALL) SOUP - EASY MEXICAN RECIPE | THE ...
Albondigas Mexican meatball soup is a simple dish with light broth, vegetables, and meatballs flavored with chorizo. This recipe first appeared on the blog in 2013. This post has been updated with new photos!
From thefoodieaffair.com


SPICY ALBONDIGAS SOUP RECIPE - MEXICAN MEATBALL HEARTY ...
2020-11-03 Albondigas are Mexican meatballs, simmered in a rich broth, potatoes or chayotes, carrots, garlic, onions, and tomatoes. It's comfort in a soup pot! I've spiced up our family recipe over the years, and I prefer cilantro instead of hierbabuena (Fresh Mint). My recipe includes options for both preferences. A big steaming bowl of albondigas is the ...
From molemama.com


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