I give it 5 stars because it tastes great, is easy to make and re-heats very well. A wonderful meal any time of day, especially with a fruit plate on the side. Don't skip the green onions - they make this dish. I've also made this wilh italian sweet sausauge (casings removed, chopped up and fried), chopped tomatoes and italian mix shredded cheese. Recipe is very versatile.

Reviewed On: Feb. 2, 2012

Definitely 5 stars!!! I was hesitant to use what Americans call "baking spices" with meat but I'm so glad I tried this (including the ginger). The spices are perfectly blended and very subtle. I served it over egg noodles which works great with the gravy & meatballs. I would be very proud to serve this to dinner guests. The only change I made was to use 1/2 lb ground beef & 1/2 lb ground pork instead of the 2/3 & 1/3 ratio in the recipe (just for practicality -- I will be making this again soon!)

Reviewed On: Jan. 29, 2012

I was surprised at how good this was for being so simple. I simmered 2 large thigh/leg pieces in 12 cups of water for about 45 mins then let it cool. Then I skimmed the excess fat off the surface and removed the meat to a platter. Then I pulled all the meat off and discarded the skin & bones. I then proceeded with the recipe as written, using the reserved broth/water instead of plain water. I will definately make this again. It was a long process but definately worth the effort! Using dark meat makes a much more flavorful soup than breast meat and it's less expensive.

Reviewed On: Jan. 23, 2012