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Reviewed: Jul. 17, 2008

This is a great recipe. Add some lemon or lime juice to the soup when eating it and warm some corn tortilla's and hot sauce (Tapatio is my fav). You will not be disappointed.

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Reviewer:

JEFITA

	Cooking Level: Expert Home Town: Harker Heights, Texas, USA
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Reviewed: Mar. 9, 2008

This recipe is close to the real deal. A few things I used to see my mother do different was to add the whole egg instead of egg white (ball will hold better) and add about 1/3 to 1/2 cup of rice to your meat before forming into a ball. One more thing, to add more flavoring, add 1 or 2 jalapeno peppers and some chicken bullion to the broth while cooking. Hope this helps. :)

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Reviewer:

Linda T


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Reviewed: Jan. 30, 2006

Not awesome, but pretty good. I don';t hink there was enough broth for the amount of meat. The meatballs didn't hold their shape, so it turned out more like chili, but the mint was good. it was really thick, so I served it over rice.

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Reviewer:

Catfish

	Cooking Level: Expert Home Town: Sioux City, Iowa, USA
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Reviewed: Jan. 27, 2006

This is delicious and the mint is a delicate yet fragrant touch. For a little 'extra' I added beef stock instead of water, a chillie and a teaspoon of cajun spice. Yum

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Reviewer:

ChristineH


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Reviewed: Dec. 22, 2005

This is a very good soup. Lots of flavor. The only problem is the recipe doesn't state how much water and how much mint so I guessed at 2 c water and I used almost all the mint that came in the container, except the 2 tbs set aside for the meatballs. Turned out fine. I added cabbage, potatoes and corn to the soup and it was so delicious.

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9 users found this review helpful