4 syllables: Al, bon, di, gas. Stress on bon.
al-BAHN-dig-uhs
/ælˈbɑndɪɡəs/
Albondigas is pronounced al-BAHN-dig-uhs (/ælˈbɑndɪɡəs/). It has four syllables (Al-bon-di-gas), with the stress on "bon". Albondigas is a Spanish dish featuring small, seasoned meatballs, typically served in a broth or sauce. The term can also refer to the meatballs themselves. In culinary contexts you’ll encounter it in Latin American and Spanish kitchens, with regional variations in spice and seating, but the word retains its core meaning of small meatballs in sauce or broth. (2-4 sentences, 50-80 words).
nounAlbondigas is a Spanish dish featuring small, seasoned meatballs, typically served in a broth or sauce. The term can also refer to the meatballs themselves. In culinary contexts you’ll encounter it in Latin American and Spanish kitchens, with regional variations in spice and seating, but the word retains its core meaning of small meatballs in sauce or broth. (2-4 sentences, 50-80 words)
"I cooked albondigas for family dinner and served them in a tomato broth."
"The recipe calls for albondigas simmered with vegetables and rice."
"At the market, I bought albondigas ingredients and folded cilantro into the meat mixture."
US: IPA /ˌalˈbɒn.dɪɡ.əz/ or /ˈɑːl.bɔːnˈdiː.ɡəs/ depending on speaker; Spanish-influenced would be a-лˈbón.di.ɡas with stress on the õ- syllable. Key cues: al-BON-di-gas with stress on the second syllable; 'g' as a hard g; final -as as a sibilant. For clarity, say al-bon-dee-gahs to mirror common English transliteration.
Mistake 1: Dropping the second syllable stress or shifting stress to the first syllable. Correct by marking al-bón-di-gas with clear middle-stress. Mistake 2: Mispronouncing the 'g' as soft (like 'h')—use a hard hard-g as in go. Mistake 3: Losing the final -as or pronouncing as /z/; Spanish plural ends with /s/ but in English often devoiced; aim for /əz/ or /əs/. Practice with minimal pairs.
US: tendency toward /ˌælˈbɒn.dɪɡəz/ with American r-less clarity; voice tends to be more nasal. UK: closer to /ˌɔːlˈbɒn.dɪɡ.əs/ with non-rhotic, sharper final syllable. AU: similar to UK but with flatter vowels; /ˌɔːlˈbɒn.dɪɡ.əs/ with Australian vowel raising in /ɒ/ and more flattened diphthongs.
It blends a non-English phoneme cluster and a Spanish consonant sequence: the 'll' or 'y' sound isn’t present; instead, there is a series of CV-CV-CV syllables with a hard g. The stress falls on the second syllable, which may be unfamiliar. The final -gas cluster and the 'di' vowel combination can trip speakers who are not used to Spanish vowel lengths and the /ɡ/ before /a/. Practice the exact stresses and the hard g.
A unique challenge is securing the correct stress and the hard g before -as, avoiding a soft 'j' or 'h' sound. Additionally, the mid vowels in /ɘ/ or /ɜ/ are not present in English, so English speakers often misplace centre vowels. The safe approach is to practice with the IPA: al-bón-di-gas, articulating each syllable distinctly and ensuring final /s/ is crisp.
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Albondigas comes from Spanish albóndiga, plural albóndigas. The root albóndiga derives from Arabic al-bunduqa meaning sausage or small lump, reflecting a broader culinary term for meatballs in Iberian cooking. The Arabic influence entered Spanish through Moorish contact, with albóndiga already attested in medieval Spanish cuisine. The suffix -iga is a diminutive in Spanish, indicating a small, compact form, aligning with the traditional meatball shape. Over time, Albondigas spread beyond Spain into Latin America, preserving the core concept while adopting local seasoning practices (cilantro, cumin, regional peppers) and cooking methods (broth, tomato sauce). First known written usage appears in early modern Spanish recipe collections, with references continuing in colonial cookbooks as Spanish-speaking communities migrated across the Americas. By the late 19th and 20th centuries, albondigas became a widely recognized dish in Mexican, Spanish, and Colombian cuisine, each region adapting ingredients and garnishes. The English-language adoption preserves the accent, often written without the tilde (albondigas) and frequently anglicized in pronunciation (AL-bawn-DEE-gahs) depending on speaker. The term has thus evolved from a precise Spanish meatball to a culturally rich, cross-regional dish name used in many menus and cookbooks worldwide.
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Words that rhyme with "Albondigas"
-gas sounds
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