Reviewed: Feb. 5, 2003

This was ok. The broth was nice and spicy but the meatballs were a little bland. I increased the boullion to 3 cubes and water to 6 cups because initially there didn't seem to be enough broth. If I made again I would probably add a little rice to it. I simmered it for an hour just to make sure the meat was done.

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Reviewer:

MOLSON7

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Reviewed: Oct. 13, 2002

I really liked this. The first time I made it as is. The second time I used 1 tsp cumin powder, no seeds, 3 cups chopped cabbage, rather than wedges and added a 1/2 cup frozen corn. It's a very pretty, tasty, spicy soup. Absolutely will make it again. It's perfect for the -20C temperatures were having here!

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Reviewer:

RueBarbe

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2002

although this is a very good recipe it could stand a little bit of improvement, but overall it was very good. My husband said it was just like his grand mothers

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Reviewer:

GREENFROG1078

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Reviewed: Feb. 28, 2002

Great soup! Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 11, 2002

This was VERY tasty! The meatballs did tend to fall apart a bit while cooking in the broth, but it didn't matter because the flavor was sooooo good! The leftovers were equally enjoyable!

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10 users found this review helpful