Reviewed: Jan. 20, 2007

We all really liked this soup. I love the soft texture of the tiny meatballs which I assume is from the cornmeal in the mix. I used regular mild salsa (don't like things really hot). I used half beef and half chicken broth. I added some chopped carrot and celery to the soup as well as cilantro instead of basil (because I had it) and some cumin. I did use more rice (half a cup of white and brown). I like how it got a little thick from cooking the rice in the soup. I will definately be making this again! Thanks to my Quality Cook friends, I don't think I would have even thought to make this witoout your recommendations. And thanks Kathy for a great recipe!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jan. 16, 2007

We thought this soup was pretty good! Hubby is looking forward to it again tonight. I don't like onions in my meatballs, so I threw those in the pot. I also added 1 small sliced carrot and about 1/2 stalk of diced celery. I would suggest using a little more seasoning in this... cumin and oregano, maybe even some chili flakes. I made the meatballs using a 1/2 " tsp. and although it took FOREVER, that's how the soup is done. And you'll be sorry if you run out of the the little suckers~ I didn't use the ground pork... none at the market. Cooked the rice on the side, so we could add it in the amount we wanted. Besides, I couldn't stand the thought of starch in my soup. And it definitely needs double the amount of rice. Thanks for the recipe... I would make this again.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Jan. 12, 2007

Delicious!! I wondered if it would be hearty enough to serve as a meal and it absolutely was - we were stuffed!! I made it just as the recipe calls and it was fantastic!

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Feeding-a-Family-of-6

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Reviewed: Jan. 10, 2007

Excellent!!! Easy, flavorfull and satisfying. Searching for salsa verde is worth the trouble, my store carried only 1 brand. i took the advice of other reviewers and used 1 full cup of rice, but next time i'll cut the salsa down because my husband is not a big fan of spicy foods. my picky 15 year old stepson and i each had 2 large bowls, it was absolutely delicious. a definate keeper.

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buffyangel4ever

Cooking Level: Expert

Living In: Kingston, Pennsylvania, USA

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Reviewed: Jan. 8, 2007

Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs everytime!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jan. 8, 2007

This is my new favorite soup to make! I used salsa verde and chicken broth. I also used a cup of rice. Don't be fooled by the thin consistency when you first start the soup. It ends up thick and hearty! The only problem is that I can never remember the name....

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Cyndy C.

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Reviewed: Dec. 28, 2006

My husband has been requesting this soup for a while, so I made it for Christmas Eve. It makes quite a lot! I added a bit more salsa, and added some shredded cheese on top. Very good!

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cjscott

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 22, 2006

Awsome, this has been a huge hit with my family and friends. I add extra rice as well as chunks of carrots, celery, onion and more tomatos just because we like it like that. And I was just told my version is better than the best Mexican restraunt here where we live! :D

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FIRECOOKIE02

Cooking Level: Expert

Living In: Palmdale, California, USA

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Reviewed: Dec. 6, 2006

My husband and I both are nuts about this soup. I mix rice in with the meatballs, but he likes it in with the soup too. Also I sub in cilantro for basil. At least in the winter. :) Labor intensive!

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Miss Fritzie

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 19, 2006

Wow! This recipe has become one of my favorite soups/stews to prepare and serve to my family and friends! YUM YUM!!

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magnoliakng

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Oct. 26, 2006

I had most of the ingredients on hand so I decided to make this soup. I was amazed how good this was. Even my husband, who doesn’t think soup is a meal, loved it. For the meatballs I used only beef. I used chopped fresh cilantro, not basil. Instead of the garlic and salt I used Adobo. I don’t keep cornmeal on hand so I used seasoned bread crumbs. I lightly browned the meatballs, and then added the liquids. I don’t like the taste of canned beef broth so I used chicken. The quality of the salsa is key. I used Goya Salsa Verde. I would not try to use a red salsa in this dish, as the person below stated. Toward the end I added a couple of handfuls of medium egg noodles (Kids prefer noodles over rice). Also I snuck in package of thawed chopped spinach. The soup is so full of flavor the kids didn’t even know. Rich flavorful broth, with tender meatballs this meal is a real winner. A definite must try!

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Jessica M.

Cooking Level: Expert

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Reviewed: Oct. 9, 2006

This soup recipe was really great just made a few alterations such as adding vegetable broth along with the beef broth. I also added some fresh cilantro sprigs in place of the fresh basil I thought that doing this made everything come together very well. As a garnish use some fresh chopped cilantro and dried red pepper flakes. The family is sure to love it. Thank you so much for sharing this simple yet delicious recipe

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Reymunda

Cooking Level: Professional

Home Town: Santa Maria, California, USA

Living In: Okanagan, British Columbia, Canada

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Reviewed: Oct. 9, 2006

Excellent soup! Had a nice "comfort-food" taste, with a hint of heat. We topped it with a tiny bit of chopped cilantro, and it was a good addition.

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KT

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Reviewed: Sep. 18, 2006

Very Good! Other than a dash of cumin, I followed this recipie exactly. Using a small melon baller (dipped occasionaly in water) made making the meatball uniform and a snap. Will difinately fix again!

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KONNICHIWA

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

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Reviewed: Apr. 18, 2006

One of my favorite soups when we go out to eat mexican food, now I can make it at home and it's even better! Thanks

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nonniesboys

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Reviewed: Jan. 12, 2006

Very good. I did divide the sausage and hamburger into equal portions. I also sprinkled a shredded Mexican cheese mix on top of each serving. Otherwise, I followed the recipe as it is written. Very tasty! Lots of flavor! I will make this again.

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LISAMARRIE14

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: Dec. 20, 2005

Very good, although I did all beef since I don't eat pork. On the reccomendation of other reviewers, I did a full cup of rice. I didn't make my meatballs too terribly small, so we ended up eating all of them and still had broth/rice left, so I added corn to the mix and that helped. I think the broth could have used more oregano and black pepper, but otherwise, this was very tasty.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 8, 2005

This was very good, as some others did I also changed it a little. I didn't use any basil and I used ground pork. I added one whole serrano chile to the stock and let it simmer for about an hour then removed the chile. This really gave it a nice chile flavor without making it too spicy. I also added one chopped carrot, zucchini and celery stock. Perfect for those cold evenings by the fire, my family loved it. Thanks Kathy!

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 25, 2005

This was the first time I made this soup and it was WODERFUL! I also used half the amount of tomatoes called for and added a little cooked rice to the meatballs. I also added 1 tsp. each of cumin to the meatball mixture and soup. It really was as good as an authentic restaraunt or better! Not too greasy or bland as some other reviews stated. Thank you Kathy!

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AMY3385017

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Reviewed: Apr. 19, 2005

Delicious! Following another reviewer's suggestion, I added cooked rice to the meatballs. I doubled the salsa and topped it with cilantro and avocados. This recipe is not as good the second day as the rice seemed to mushy by the reheat.

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TRACYBAXTER

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