Also, I love albondigas as well, but haven’t had any that had chorizo in it. It’s usually just meatball soup 
And I sure don’t put any in when I make it, though now the idea is beginning to intrigue me, hrm…
I can’t make meatloaf for crap, it always tastes great and then falls apart.
Albondigas is easier 'cause the rice holds it together just fine.
Well, I was going to serve them in a spicy adabo sauce. But since they wouldn’t hold together we just wound up picking at it right off the cookie sheet.
Thanks guys. So I guess it’s all in the bread crumbs. I was using the store bought ones that basically have the consistency of sand.
Next time I’ll try precooking the chorizo and use a heartier bread crumb.
I’ve never tried Ro-Tel dip over cooked macaroni, though it sounds good. However, it’s been my experience also that this will be the first to go. Even cardiologists will eat it. They’ll tell you that they are really sacrificing themselves for the good of the other guests, but it’s really because the dip is so yummy.
It’s also very, very easy to make. We always served it with ridged potato chips or even crackers, because we mostly ate it back before tortilla chips became readily available.