The adults all enjoyed this soup; the teenagers didn't like it much. I served it cold and used reduced fat sour cream. In the future, I will make this soup the day before I plan to serve it, because it is even better the next day, with richer flavor. I used about a 1/2 teaspoon of salt to season the soup and that was the right amount for us.

Reviewed On: Jul. 21, 2009

I have made this recipe for my family quite a few times and we always enjoy it. I usually make it with pork, rather than beef and adjust the spiciness to suit our preferences. I have also halved the recipe, which also worked well. It is excellent served with rice. We also like to top it with sour cream.

Reviewed On: Jan. 26, 2009

My husband and I basically enjoyed this recipe but were put off somewhat by the flavor of powdered milk. There is really no reason why powdered milk has to be used, so if I make it again I will either use regular (skim) milk or simply use water. It would probably also be easier to beat the eggs into the liquid before heating. Otherwise, if you aren't careful, you could end up with streaks of cooked egg throughtout your cereal.

Reviewed On: Jan. 16, 2009