To celebrate Hispanic Heritage Month, a series of blog posts will discuss the efforts of Hispanic Reading Room staff to follow recipes taken from cookbooks in the Library of Congress’ collections. The third recipe is Steve Colyer’s recipe for caldo de albóndigas (meatball soup), taken from Buen Provecho: 500 Years of Hispanic Cuisine, a publication by the New Jersey Chapter of the Hispanic Association of AT&T Employees (HISPA).