Reviewed: Nov. 7, 2008

I feel like a jerk, but this recipe was sort of weird. I seem to remember my mom making it with rice (not bread crumbs). I didn't like it. Wah!

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Michelle

Cooking Level: Intermediate

Living In: Boulder, Utah, USA

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Reviewed: Nov. 4, 2008

bland

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samantha d

Cooking Level: Beginning

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Reviewed: Oct. 30, 2008

AWESOME! i wasn't expecting the flavor i got out of this, and it was a great surprise. my entire family (included aunt and cousins who happened to be stopping by) loved this! next time, though, i think i'll use 2 lbs of meat and double everything else that goes in the broth, that way i can get a little more soup with the meatballs.

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daveiscool

Cooking Level: Intermediate

Home Town: Carle Place, New York, USA

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Reviewed: Oct. 30, 2008

This was a great soup and so easy to make. I would suggest using 4% ground beef. If you use higher fat I would brown them or cook them in the oven so that the fat drains out. Otherwise you will have very greasy broth. I also added corn and celery. Loved it!

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Bell Dean

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Reviewed: Oct. 20, 2008

This was pretty good. I thought it was a little bland so I added some extra spice to the soup. To the meatballs I added some cumin as well. Also instead of using the cilantro as just a garnish I added it the soup about 10 minutes before it was done. With all that being said and done it turned out pretty good.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 17, 2008

Tasty, but a bit too spicy with medium salsa. Next time I'll try 1/2 mild salsa and 1/2 medium salsa. I substituted beef broth for the water and 1 pound ground bison for the beef. Also used only 1/2 as much onion as called for. Easy, balanced meal to make with items I usually have on hand. We'll be having this one again.

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PHXie

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 6, 2008

AWESOME recipe - tastes very dang close to the way my gramma makes it. i made this almost 100% to the directions - a few minor changes - like I added a couple cloves of garlic (cut in half) and I added a little chopped onions to the meatballs. i also did 2 cups of low sodium chicken broth, 2 cups of water and one bullion cube. i added some salt and pepper. i'll probably opt for mild salsa instead of hot next time (I thought the spice would get diluted, but it didn't...it was SPICEY...but great!). i'm taking away one star due to the meatballs needing more flavor. Not sure how to add that, but maybe some minced garlic...

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stringTHEORY

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Reviewed: Sep. 27, 2008

Great! Garnish with cilantro and squeeze in some fresh lime juice.

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Kelli H

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Reviewed: Sep. 3, 2008

When I initialy read this recipe I was leary (the idea of using salsa in a soup was the diciding factor of my leariness). After making it, I can honestly say, "wonderful". Quick, easy and it takes like it took forever. The meatballs, when added gives this a little extra on the taste. I changed nothing in this recipe and could honestly not think of anything that could make it better.

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mgolden

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

Followed this recipe to a T. It was okay but don't think I'd be making it again. It came out too bland. Thanks anyway.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 25, 2008

Hearty and quick, as promised. I jacked around with this recipe some though because I felt like there wasn't enough spice in the meatballs. To the broth I added chopped cilantro and a little more salsa than called for. I probably should have backed off on the salsa, because it was really hot. I added some more beef broth after we ate the first time, to tone down the spice and because there was a heavy meatball to broth ratio. To the meatballs I added coriander, cumin, old bay, chopped cilantro and chopped olives. I was really happy with the meatballs because they had much more flavor than typical albondiga meatballs.

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pdizzy

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Reviewed: Aug. 22, 2008

there is a litlle something I can describe that makes this soup quite extraordinary. I usually omit putting potatoes in a soup for they tend to get pasty but I must say I enjoyed the potatoes in this soup , it must be the magic salsa that makes all the difference, I highly reccomend !

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denyse24

Cooking Level: Expert

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Reviewed: Aug. 6, 2008

So easy and quick! I was out of beef boulion so I used fresh garlic, parsley and mrs dash southwest seasoning. It was good with a mild flavor. My 16 year old ate two bowls, thats a miracle! The meat balls were a little too bland for me but it might be because of the lack of beef boulion. Also, I must have cut my carrots too thick because they didnt cook as well as the potatos. I definately recommend this recipe.

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JENLVSSG1

Living In: Island Lake, Illinois, USA

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Reviewed: Jul. 8, 2008

EDITED: this meal has become an almost weekly staple in our house for the last two months. You should know 2 things - (1) I almost never make the same thing twice and (2)it's summer, with sometimes 100+ degree heat. The only other thing I want to add to my previous review is use good quality fresh pico de gallo. The quality of the salsa can change this meal from good to incredible. ORIGINAL: This is an amazing recipe. I made it twice now, using homemade chicken broth, ground turkey meatballs (changed to 1/4 cup of Italian bread crumbs and 1/4 cup of milk), and fresh spicy pico de gallo. It's becoming a weekly staple.

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JCL

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

This was good. Be careful with the type of salsa you choose! I did think the meat was a little bland which is why i gave it only 4 stars.

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Angywa

Home Town: Holtsville, New York, USA

Living In: Rocky Point, New York, USA

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Reviewed: Mar. 25, 2008

This soup was delicious! Due to the fact that I didn't have any salsa on hand, I had to make a change to the recipe. Instead I added a large can of diced tomatoes, 1/2 cup of tomato sauce, garlic, green pepper and cumin to replace the salsa. I also did not have bouillion cubes, so I used a can of beef broth. Even with having to substitute the salsa, the soup was great! For someone who has kids and doesn't want the soup spicy, the plain diced tomatoes was a good substitution...

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Kristal

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

I changed it a little by subtracting 1 cup of water and the bullion cubes and substituting with a can of beef broth. I also used a quarter of a taco seasoning packet in the broth and a quarter in the meatballs. Yumm!!!!!!!

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lsl8303

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Reviewed: Feb. 19, 2008

This was great!! I followed the recipe exactly as written, except that I added some chopped green pepper I had in the fridge, and fresh garlic, which I add to almost everything. The only change I might make is to use mild salsa, only because we don't like so much heat. Nevertheless, it was wonderful and easy to make.

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Dec. 18, 2007

The dish does not taste like I'm eating a jar of salsa! I totally expected it to. So easy to make. The only thing was the meatball, it came out rather hard, but maybe it's supposed to be this way. If I make this again, I will add an egg and more bread crumbs. All in all it was a very good recipe. Thank you for sharing.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 28, 2007

This was so easy and tasted really good. The only thing I will do next time is double the amount of liquid as it was more of a stew than a soup as is.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Albondigas

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