If I liked the phrase "twofer", I would use it here. Since I'm not going out of my way to incorporate it into the post, I will use it anyway. Yes, today you get two versions of Albondigas soup in one post. Mainly, I am doing this because I couldn't decide which recipe to use - my sister, Juliette's or my mother-in-law, Joan's. Both are excellent and I think you would be happy with the flavor in both styles.
Juliette's, as is generally the overarching rule with her cooking, is spicier than Joan's. So, if you like your food on the spicy side, go for Juliette's version. If you like your food milder, bet on Joan's. Or, you can be like me and do a combination of the two. With either choice, you can use ground turkey or ground beef for equally delicious results.
As with most soups, stews and chilis, the soup tastes best if made the day before and allowed to rest in the refrigerator overnight. Before reheating over low heat, skim and discard fat from the surface. Serve soup with hot tortillas, tortilla chips or sourdough bread.
Also, if you prefer a thicker soup, add the cubed potatoes called for in Juliette's recipe. The potatoes partial break down during cooking and the dissolved potatoes thicken the soup.