The Meatball Soup I Make at Least Once a Week

Top it with anything your heart desires. [Today On The Spruce]( [The Spruce Daily]( [Today On The Spruce]( [Today On The Spruce] [Meatball Soup]( [I Make This Meatball Soup at Least Once a Week]( [READ MORE]( [Mariana](, Newsletter Editor A few weeks ago, my brother took me out to dinner at a Downtown LA restaurant that’s listed as both Indian and American (New) on Yelp. [Badmaash](, I’ve since learned, means something like rascal, hooligan, trouble-maker in Hindi. Two of the restaurants’ owners are siblings and children of Indian immigrants. Badmash is something their grandmother used to call them. We ordered “Channa Masala Poutine,” among (many) other incredibly delicious things. [Poutine](, a popular French-Canadian late-night snack, becomes something entirely different at Badmaash. It’s topped with chicken tikka, cilantro, and of course, cheese curds and gravy. Channa Masala Poutine is not what comes to mind when most people think of authentic Indian food. And Badmaash is not the kind of restaurant most people think of when they think about authentic Indian restaurants. Since that night, I’ve been thinking a lot about the concept of authenticity and what it actually means when we talk about food. I think “authentic food” is typically a form of praise we use when a restaurant serves dishes a grandmother might make—dishes that adhere to old traditions, perhaps even ones centuries-old. But the bicultural, child-of-immigrant experience is an authentic experience, and so is any food that that experience gives birth to. Channa Masala Poutine is an authentic Canadian-Indian, American-Indian dish. We’re a little over a week into Latinx Heritage Month, so I’ve been reflecting on my own relationship with the foods I grew up eating, too. Both of my parents are Mexican immigrants, and I grew up eating the kind of dishes grandmothers cook. But my relationship to Mexican food is not the same as my parents’. And that’s okay. I don’t make my [sopa de albondigas]( the same way my mother does. I like mine with sliced avocado, crispy tortilla strips, sometimes [barley]( or [farro](, lots of Tapatio sauce, and a squeeze of lime. But you can add anything your heart desires. [Today On The Spruce](#) What to Make This Week [Mexican Sopa Aguada]( [Mexican Sopa Aguada]( Humble, quick, fragrant, what I think of when I think of comfort food. [Read On]( [Tacos al Pastor]( My go-to taco truck order always includes tacos al pastor. Always. [Read On]( [Mexican Street Corn]( [Mexican Street Corn]( There’s something...magical about this combination that’s almost hard to explain. [Read On]( [Dairy-Free Chocolate Cake]( This is one of those delicious, non-traditional recipes I was talking about. [Read On]( [Today On The Spruce](#) The Spruce Eats on YouTube [You Want to Get to Know These 3-Ingredient Cocktails]( [You Want to Get to Know These 3-Ingredient Cocktails]( [Watch & Learn]( [Today On The Spruce]( [Spruce Eats Banner]( [Today On The Spruce](#) Did somebody forward you this email? [Sign Up for The Spruce Eats Newsletter!]( Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. [The Spruce]( [The Spruce]( Follow us: You are receiving this newsletter because you subscribed to The Spruce Eats newsletter. [Unsubscribe](page=spruceeatsprefnew) © 2021 Dotdash.com — All rights reserved. [Privacy Policy.]( A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005