Reviewed: Nov. 9, 2009

when it comes to authentic mexican food, I know my stuff. I omit bell peppers and add potatoes, i also substitute cumin seeds for the powder.

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i luv food

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Reviewed: Aug. 23, 2009

Loved it! Added cilantro to my meat balls which kicked it up a bit!

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cristylynn

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Reviewed: May 3, 2009

This is the first Albondigas Soup I've ever had, so I can't compare it to others but it is really good. I almost double the meat and definitely double the spices. I use Napa Cabbage instead of the awful green stuff. It's good for a light dinner which is how we always have it. A+

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Janet

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Reviewed: Mar. 23, 2009

We really enjoyed it. Followed recipe exactly with the exception of using ground buffalo instead of ground beef. Next time, will add a pinch of salt to the meatball mixture. Tasted even better the next day.

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The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Mar. 11, 2009

LOVED THIS SOUP! While my husband was still eating this he was telling me to add this to our rotation of soups. I think he went back for three servings. I didn't have cumin seeds so I just didn't use them. I had already browned the ground beef when I found this recipe so I didn't bother making meatballs therefore I didn't have to use bread crumbs or egg; I just added the onion and garlic to the soup after saute them with the carrots and celery for a few minutes. I only had a 28oz can of tomatoes so I used it all instead of spliting the can. The rest of the recipe I followed. I had about a cup of cooked ground hot italian sausage in the fridge so I added it to the soup a few minutes before serving just to get rid of the left over kicking up the heat of the soup a little more. Will be making this soup plenty of times durning the cool winter months. Thanks for a great recipe.

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LORNA MB

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

I made this soup tonight for dinner and it was yummy!! The only things I did different was substitute green beans and corn for the cabbage and peppers, because we didn't have any. And made the meatballs beforehand. I cooked them in the oven for 25 min at 350 degrees. I would make this again! Thanks for the great idea!

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klw4christ

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Reviewed: Feb. 27, 2009

I absolutely loved this recipe!!! I just doubled the cumin also because I had no cumin seed. Will make this one often, and my entire family enjoyed it!!!

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poker_crystal

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Reviewed: Feb. 13, 2009

I made so many changes, I should probably be submitting what I made as a different recipe but, they never post my recipes so, here goes. I sort of combined this recipe with others I found on the internet. First of all, I found a recipe for Alton Brown's meatballs and they were so different from any meatball I've ever made but, the recipe had great reviews so I gave it a try, using ground turkley in place of the ground pork, lamb & beef Alton Brown uses. They were incredible! The recipe is easy to find if you google for it. Back to this recipe, I doubled the oregano and cumin and left out the green pepper & celery though I did add some celery salt to get the celery flavor. I also shredded the cabbage instead of adding in wedges and I squeezed a lime wedge over the bowl of spoup just before serving. This was so good, I ate the leftover soup for lunch every day until it was gone.

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Reviewed: Jan. 17, 2009

Excellent! Definitely start with more water, I did 2 cups, but needs more spice with the add'l water.

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BAILEYDOG3

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Reviewed: Jan. 10, 2009

Excellent! I add 1 c. white uncooked rice+use 3/4 tsp chili powder instead of 1/2tsp as rice absorbs quite a bit. Then add 1/4c taco sauce. Serve w/warm tortillas & salsa. This makes it a one step meal

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Amateur

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Reviewed: Dec. 31, 2008

This soup was good- all 3 of my boys loved it and asked me to make it again. It was a lot like a taco-flavored soup. I didn't have any cabbage to put in it, but I think that would have made it even better.

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HOODOORIDER

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

a great tasting soup. Will cook this again and again

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Randy Blue

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Reviewed: Oct. 12, 2008

I would give this 5 stars but I did veer from the recipe a bit by baking my meatballs first and adding in a bit more garlic. I loved the addition of the cabbage and finished it off with a bit of lemon...very good thank you!!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 11, 2008

This recipe is really good. It didn't state it in the recipe, but I added about a teaspoon of salt to the meatball mixture because everyone knows you have to add salt to your protein or else it will be bland. I substituted dry bread crumbs and also doubled the amount because they felt too soggy and wouldn't hold their shape. To reduce some of the fat, I baked the meatballs on a cooling rack so the fat could drip onto a cookie sheet for about 20 minutes at 350 degrees F. I did everything else according to the recipe and I added 1 pound of dry red kidney beans as a bit of a filler.

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Logan B

Cooking Level: Professional

Home Town: Jefferson, Iowa, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 21, 2008

I made a vegetarian version with no meatballs. I've had this in several restaurants. It never includes cabbage and always includes onion, so I omitted the cabbage and added 3/4 of a lg onion (chopped). Since I did not have fat from the meat, I also added 1-2 tbsp of oil. Came out just like the restaurant versions sans the meat. While I didn't try the meatballs, I notice that the meatball ingredients do not include rice. If you want an authentic version of this soup, substitute onion for the cabbage and find a meatball recipe with rice.

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LISAVISCO

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Reviewed: Sep. 19, 2008

I loved this recipe.

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ADBORG2

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Reviewed: Jul. 24, 2008

Pretty darn good....I added a bit of masa harina to thicken it up, and a couple of jalepenos. Wonderful with corn tortillas roasted over the open flame of my gas range. 5 stars if hot peppers were in the ingredient list!

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KaponE

Cooking Level: Expert

Living In: Mckinleyville, California, USA

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Reviewed: Jul. 16, 2008

Terrific! I added uncooked rice (1/2 cut) to the meat. This holds the meat together well. Also use Tapatio hot sauce/lemon or lime juice, and corn tortilla's for dipping and you will love it!! Thank you

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JEFITA

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

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Reviewed: Jul. 15, 2008

My family loved it, almost like grandma marquez's, she added potatoes to hers.

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britnieandjason

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Reviewed: May 1, 2008

GOOD RECIPE, I'VE BEEN LOOKING FOR A ALBONDIGA SOUP FOR A WHILE NOW. THIS IS THE ONE... IT'S SIMPLE AND EASY, THE TASTE IS GREAT. THE AROMA ENTICESES U TO WANNA TRY IT...ONLY THAT I DIDN'T HAVE CANNED TOMATOES INSTEAD I USED TOMATO SAUCE, IT STILL WORKED OUT GREAT!!

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