Reviewed: Mar. 27, 2008

This is amazing!!! And very easy - I just used the meatballs from Costco and added rice to the soup. YUM!! A keeper!!

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Mar. 18, 2008

This is fantastic! Very flavorful. My husband is Mexican and stated that this was even better than his mother's albondigas soup!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 16, 2008

This was very good! I absolutely loved the broth, it was the perfect amount of spice!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Feb. 19, 2008

Yummy! I changed it up a little to my taste. I added chopped fresh spinach (about 1 1/2 cups) to the meatballs and browned them in olive oil (I doubled the recipe)and I added about 2 cups of fresh french style string beans cut into 1" pieces. I had all of this in my crock pot and about 15 min b/4 serving, I stacked fresh spinach on the top. It was absolutely wonderful. Another keeper! Thanks.

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Reviewed: Dec. 23, 2007

This is one of my best recipes yet. A few modifications to this recipes are: replacing the cornmeal w/SEMOLINA FLOUR, this make your meatballs tender. pork sausage w/Jimmy dean pork sausage w/sage and green chile salsa w/green chile enchilada sauce. Thank you Kathy Nelson for such a great recipe

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MillieP

Home Town: New York, New York, USA

Living In: Show Low, Arizona, USA

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Reviewed: Dec. 18, 2007

I made just a couple of changes to this soup, I used cilantro in the meatballs instead of basil and I used some ground turkey (a minor effort to make it healthier) in place of the pork sausage. My husband hails from Mexico and he kinda wrinkled his nose at the idea of the sausage. Otherwise I did everything else the same and it was quite yummy. The only thing I would do differently next time is precook some rice, maybe 1/4 c, and combine it in with the meatballs. I know another reviewer suggested this and my hubby backed it up saying that was the way his mother made it. Two thumbs up from the both of us!

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 22, 2007

Fantastic recipe! I made a handful of changes to make it more authentic for the mexican side of the family. I added cilantro at the beginning, and didn't put as much fresh basil or onions as called for in the meatballs. I also added 3/4 cp. of rice 30 minutes prior to the soup being done instead of 1/2 cp. at the beginning. The biggest changes I made were to use chicken broth instead of beef and adding rice to the meatballs. This is how my boyfriend was used to it, so I thought I'd try it. I put 3/4 cp. rice in the meatballs, which is a lot, but that's how it was preferred in my house. Overall it was great! Highly recommended!

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Meredith R

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 6, 2007

Everyone loved this soup. I made a few changes that have been suggested and some of my own. I used only beef no pork..as many family members donot eat pork. Cilantro instead of basil, red onion in the meatballs...gives a hint sweeter taste to compliment any saltyness of the beef broth. I do think there was to much onion in this recipe for the meatballs so added about half of what was suggested. Did not add any salt you can always add that later. I browned half my meatballs and did half regular to see which I liked best...both were very good...the browned ones had a more robust meaty flavor that was very nice. I also added cumin in the meatballs about 3/4 tsp. I cooked my rice added some to the meatballs...and when ready to serve added some in the bottom of the soup bowls topped with a slice of avacado, wedge of lime, twig of cilantro. I used Chicken broth and 2 beef boullion cubes with water...this adds a saltly taste..next time I will only use one beef boullion or one can beef broth...I also added chopped carrots and celery with a few celery leafs to the soup for a more heartier winter soup. A lot of changes here to the original recipe...but I think just as tasty and authentic as I've seen here in San Diego.

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Sylvia

Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.

Living In: San Diego, California, USA

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Reviewed: Sep. 26, 2007

It was pretty good for me making it...but something was missing. I did listen to the other users who said to use cilantro, and added more rice than what it says.

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SBATTIN

Cooking Level: Intermediate

Home Town: Marion, Iowa, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 26, 2007

I thought this was very greasy and bland, but my hubbie liked it so I'll make it again. I plan to bake the meatballs on a rack in the oven next time though to drain all the grease off before I add them to the soup.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 25, 2007

I don't usually like albondigas because of how much basil is in it, but this one was really good with some changes. I used 1 pound of ground turkey instead of the beef and pork mixture. I also cut down my basil to 1/4 teaspoon of dried basil in my meatballs. My husband really like this as well and that's something since he grew up eating his mom's albondigas and this was way different.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Apr. 20, 2007

This was a fab. soup. I did sub. green chillies for the salsa since I was out and Cilantro for the basil, I also added more rice. Yummy my family loved it. Thank you for submitting this:)

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LOUGHNEY

Cooking Level: Intermediate

Living In: Sparks, Nevada, USA

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Reviewed: Apr. 15, 2007

My family loves this soup!! Very easy and filling dinner!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Apr. 2, 2007

The soup is great..however, cooking the rice for an 1.5hrs is waaaaay to long. I was so excited about the soup when i first did a taste test. But when i came back to the pot 1.5hrs later.. i had a pot of mushy rice. I little more than doubled the rice which was a lil too much. I do think it needs more than 1/2c. but just not as much as i put in there. I suggest pouring your rice in , the last 20 mins or so. Or even adding cooked rice towards the very end.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 1, 2007

My husband loved this soup but I did tweak it. I looked at Albondigas Soup II on this sight, and added spices called for in that recipe: tsp each of cumin and chili powder and garlic powder in the broth. I also added chopped 5 carrots, 2 large zucchini, 5 celerystalks and some chopped onion(I made some extra brotht o accomodate the vegies). I think the addition of the vegetables made it a much better soup.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Feb. 25, 2007

This was an easy and wonderfully delicious recipe! I added a pinch of red chile powder to the meatballs- we love the added "punch" it gave! Thanks for sharing the recipe, this is a keeper!

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VFRAZIER

Cooking Level: Expert

Home Town: Tacna, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 23, 2007

Although we really enjoyed this recipe as is, it definately needs more rice! I used regular mild salsa, and like TNT also left the onions out of the meatballs and used sweet Italian sausage in place of the ground pork. The meatballs and broth was fantastic, but I think next time I would also add some carrots & celery as cookinme did. (great pic, cookinme!) Thanks for the recipe.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jan. 22, 2007

My family really loved this comforting soup Kathy. My QualityCook friends and I made this together and we all enjoyed it. I used low sodium chicken broth and brown rice. Delicious and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 22, 2007

We loved this! I added the uncooked rice to the meatball mixture instead of the soup! I also added slices of corn on the cob, potatos, celery, and carrots to the soup.

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Ang

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Oxnard, California, USA

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Reviewed: Jan. 20, 2007

I just made the soup today! I absolutely loved it, I followed the instructions to a t, except I did add some cumin to the meatballs. I also added cilantro at the end to garnish... I will definitely be making this again! However, next time I may consider low sodium beef broth... =o)

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Monica

Cooking Level: Intermediate

Living In: San Diego, California, USA

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