Reviewed: Sep. 3, 2003

So good, just what we were craving! I used peeled, diced tomatoes that had chilis in the can too and it made the soup with an extra little kick.... yum!

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SHAWNIEMARIE

Home Town: West Hills, California, USA

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Reviewed: Aug. 24, 2003

Loverly. Although next time instead of using a canned I will try a fresh salsa. This was a little acidic like this, with all the tomato juicey stuff. My mother liked it tomatoey, but I would prefer a more beef broth. This is all personal speculation. Delicious.

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TRILLIAN42

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Reviewed: Aug. 14, 2003

We all loved this soup but I did make a few alterations. First off the meat mixture actually made three meals of soup for us. It helped make the meal a little cheaper too. I also added almost double the rice. I like rice though. My husband had thirds and then ate the rest for lunch the next day. It was a little spicy for little ones

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MOMMYOFBRENDEN,XANDER,THERON

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: May 29, 2003

I'd never had this soup before and couldn't wait to try it once I read the recipe. I did make one big change. I don't eat either pork or beef, so I just substituted ground turkey and kicked up the seasoning a tad. It was great! I will make this all the time now. I figured by using ground turkey the fat gets cut by two thirds. As I am "counting points" on Weight Watchers, that's not something to sneeze at. Healthy, yummy, and filling.

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PRUDY67

Cooking Level: Expert

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Reviewed: May 15, 2003

This recipe was fantastic. It had the perfect amount of kick to it! Warning: It does make a lot.

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HALFFINGR

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Reviewed: May 14, 2003

One of the tastiest things I've ever made!

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SPEAKEE

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Reviewed: Apr. 9, 2003

I admit I did have an extremely hard time looking for "green chile salsa" I scored the shelves. The best thing I could come up with is a red chile taco sauce and it had a "huge" effect on the taste. I made it for my family and the seemed to have enjoyed it better than I did I read the comments from the recipe submitter and I am glad for the explination about the "green chiles" I will remake the soup this time using the brand of the local supermarket it is "fantastic" salsa. I am sure I will enjoy it much better.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2003

This is the BEST recipe for albondigas that I have found. Using medium salsa, I think, gives it just the right kick. It makes a huge pot though, so be ready for leftovers! I also used half chicken broth, and half beef broth with excellent results, as well as adding fresh chopped cilantro, and a little extra (cooked) rice. FANTASTIC!!!

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 23, 2003

There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe, I used the term to mean salsa made with green chilis like Anaheims or jalapenos, not red chilis. I use Pace salsa, mild or medium, or a similar brand. Hope this helps, Kathy

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DesertBorn54

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 9, 2003

I've never had this before, it was going to be a new thing for me. WE LOVED IT!!!! I've been trying all types of new soups, and this is a keeper. Meatballs took some time to roll, but well worth it. Added some sour cream and some cheedar cheese, hmmm good! Only changes I made was buying to tomatoes w/ the spices in the can, and didn't have green chili salsa, used pureered green chiles.

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BIANCOA

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Reviewed: Jan. 28, 2003

This is so good. We loved it. It makes enough for leftovers and the leftovers are just as good as the first day! For a lower fat version, we substituted turkey sausage for the pork and ground turkey for the beef. Even the broth was wonderful. Next time, we will serve it with cornbread.

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SPIN-GLASS

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Reviewed: Jan. 22, 2003

The soup is tasty with just enough spice. The broth is clear and goes well with the meatballs. I feel that some cilantro, maybe 1/4 cup fresh, could be added to the broth for the Mexican taste and the rice should be cooked before and added to the meatball mixture and then put in boiling broth. Overall a good soup with lots of taste.

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TESAPOO

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Reviewed: Jan. 16, 2003

We love this soup! I've probably made it 10 times. I add a whole pound of 96% lean pork sausage in addition to a pound of ground beef, carrots, celery and rotel tomatoes. We love cilantro so I use that instead of basil and mix a few tablespoons into the meat mixture. It's a little salty but oh so good!

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MEA53

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Reviewed: Dec. 31, 2002

This was very good. My boyfriend and I ate this for a few days since I made it just for us, he loved it. I did add 1c of rice to make for a thicker soup. The meatballs are to die for. I will surely make this one again. Thanks

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Jill W

Cooking Level: Expert

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Reviewed: Dec. 2, 2002

MY WHOLE FAMILY LOVED THIS SOUP. IT IS DEFINITELY A "MAKE-AGAIN" RECIPE

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AMY NUERMINGER

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Reviewed: Nov. 12, 2002

Used ground turkey instead of beef and pork, brown instead of white rice, added potatoes and corn, substituted masa harina instead of cornmeal and used cilantro instead of basil. Also took the advice of other readers and used half beef broth and half chicken broth. Would rate this a 4 1/2 and only because I think I put too much rice in it and next time would add celery. Will definitely be making again! Thanks Kathy!

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CALICOOKIN

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 12, 2002

This is a great and simple soup to make. The only place I would really stray would be the rice. The original recipe calls for uncooked rice to be added to the soup. If you do this, the starches in the rice will thicken the soup base. Instead, take a 1/2 - full cup of cooked rice and add that to your meatball mixture. This adds a nice texture to your meatballs!

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DWIGHTO

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Reviewed: Nov. 5, 2002

I LOVE this recipe! The meatballs are fluffy and it's worth the effort of making meatballs. I like to add a little sugar to cut the tang of the tomatoes and green chile salsa.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Nov. 5, 2002

This was excellent. The meatballs may be a pain to make, but it's worth it.

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3 users found this review helpful

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BOOBINSON

Cooking Level: Intermediate

Home Town: Suffern, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 25, 2002

I made this for a Church gathering.This was so wonderful!!!!!!!There was a guy who had 3 bowls.It was so good.My Husband was upset he only got one bowl he stayed home sick.

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KANDI102000

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