Reviewed: Feb. 10, 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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33 users found this review helpful

Reviewer:

Linda T

Reviewed: Jun. 15, 2009

This is really close to the real deal. a few tips though, the way my mom made it growing up was adding minced mint to the meat as well as the sprigs to the broth, use rice and flour in the meat nd use a whole egg. instead of using the tomatoes and onions in the meatballs add to the broth. use Chicken or beef boullin to flavor and add carrots, potatoes and cabbage. add lemon juice and hot suace after serving, Heat up some corn tortillas, roll'em up and dip as you eat the soup.

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28 users found this review helpful

Reviewer:

Gloria

Reviewed: Dec. 19, 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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19 users found this review helpful

Reviewer:

bal85202

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

Reviewed: Nov. 2, 2009

Just like my sweet grandma always made for us as children. the mint is most definatly the secret that makes all the difference. I would say use as much or little as you wish.

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12 users found this review helpful

Reviewer:

Fernanda

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: San Antonio, Texas, USA

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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12 users found this review helpful

Reviewer:

JEFITA

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

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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10 users found this review helpful

Reviewer:

Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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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8 users found this review helpful