Sopa de Albóndigas de Pollo (Nicaraguan Chicken Meatball Soup)

This Nicaraguan version of chicken soup has tender corn masa–based chicken dumplings infused with culantro and mint.

Italian Meatball Soup

Extra soft, extra juicy and extra tasty meatballs, served up in a cheesy tomato spaghetti soup that's all made in one pot! By cooking them in the same pot the soup is made in, it

Ajiaco (Colombian Chicken and Potato Soup)

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.

Albóndigas de Ricota (Argentine Ricotta Balls)

Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.

Sopa de Platano (Colombian Plantain Soup)

A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro.

Homemade Chickarina Soup

Make this awesome canned soup at home—even down to the bouncy meatballs.

Meatball Soup with Potatoes and Carrots

A family favorite, this gluten-free and dairy-free meatball soup is perfect for those with dietary restrictions. A combination of cubed potatoes and sliced carrots add a hearty vegetable component to this comforting soup.

Armenian Meatball Soup (Sulu Kofte)

This Armenian Meatball Soup, Armenian kufta (kofta) soup or sulu kofte, is the ultimate bowl of comfort. Tiny beef-and-bulgur meatballs are poached in a lemony, tomato-laced broth, and finished with dried mint to create this family favorite!

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes. No added cream, milk, or butter means that the soup shines with vegetable flavor from peas, fava beans, carrots, and carrots. The stovetop version takes about 45 minutes of hands-off work while the pressure cooker can cut that time down to under half an hour.

Masa Ball Soup (Corn Dumplings in Chicken Soup)

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro.