Reviewed: Dec. 16, 2006

It's got a good flavor, and my husband loves it and he's not a "soup" person. I used frozen meatballs though, instead of making them, and I made sure they were unthawed befor I put them in with the other ingredients. That makes this recipe even faster.

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PEPSIGAL58

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Reviewed: Dec. 12, 2006

My boyfriend and I thought this recipe was pretty good. Instead of using bread crumbs, I used crushed saltine crackers. Also, I think I'll only used 1/4 of the onion next time. Also, Initially it didn't have quite enough flavor, and since I used the last of my beef bouillon, I added a few packets of beef flavoring from some ramen noodles (did not add the noodles). And last but not least, I added a can of chopped tomatoes and a can of corn. This was best served with corn bread (I made corn muffins). Also, just to let others know: It might be just becasue i added a few extra ingriedients, but it made about 10-12 full bowls of soup. We had left overs for days. i think it was actually better the second time around because I was able to remove the solidified fat after it had been refridgerated.

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Cassandra B.

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Nov. 30, 2006

Excellent! I've read the reviews and can't figure why people want to mess with the recipe. We've made this three times this month. It's a simple vegie beef soup with a great kick. The salsa makes or breaks the soup, so use your favorite (we like Pace medium). I keep cooked hamburger in the freezer, so I use two 1-cup baggies instead of making meatballs. To speed it up, microwave the carrots and potatoes while the broth, salsa and onion are coming to a simmer. After the vegies are done I add in the cooked hamburger and serve - it doesn't need to simmer to blend the flavors. It's great leftover, but it doesn't hang around for very long! We like it with bread and butter, and I'm going to try cornbread soon.

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pattifix

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Reviewed: Nov. 29, 2006

yum, what a delicious soup! i made this recipe almost as directed, tossing in a handful of extra veggies (as recommended by several reviewers). it was a cinch to drop the raw meatballs into the broth, i loved not having to cook them ahead of time! newman's own medium salsa gave this dish a full but not too spicy flavor. i also sprinkled in about 1/2 tsp. dried cilantro before the simmering process to make up for the lack of the fresh variety. we thought this soup tasted wonderful as a leftover too! thanks for the keeper, belen!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 22, 2006

Very good soup, a real plus to throw in any leftover vegetables you might have on hand. Just spicy enough, and it made enough meatballs to keep everyone happy.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Nov. 21, 2006

This soup is very tasty and quick. It was extra quick for me because I used frozen meatballs. The cilantro was wonderful. I used a mild salsa which was great. I let my hsuband spice up his own bowl with Tabasco.

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C.H.

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2006

Excellent...I loved it. My husband thinks it was filling and good

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Isabel

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Reviewed: Nov. 14, 2006

Very nice recipe. My husband loves it and can't stop complimenting me on it. The only change I made was adding one more potato to the recipe for a total of three. I also used a mild salsa and it turned out perfectly! Thanks!

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Kari the Amazon

Home Town: Bozeman, Montana, USA

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Reviewed: Nov. 13, 2006

This soup was really good but a bit too hot because I used hot salsa. Also next time I will use only 1 lb. meat.

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Evergreen Queen

Cooking Level: Intermediate

Home Town: Fordyce, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 11, 2006

I'm giving this three stars only because it made really good meatballs. I will probably use these for other recipes. My husband and I really didn't like the salsa in the soup. I tried to salvage it by adding more veggies and our favourite spices, but the salsa flavour was just too strong.

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linda

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2006

I really enjoyed this recipe it was great for a chilly night. I took some of the suggestions listed such as adding extra liquid.

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aimalele

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Nov. 6, 2006

I really liked this one!! My husband and I aren't big soup people so I served it over rice and it was great. I think next time I will add a little more liquid and some more veggies, but I am definitely going to make it again.

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Coreen

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Reviewed: Nov. 5, 2006

not exactly what I was expecting, but good none the less. I added some green pepper as well and only used about 1/2 of what it called for for ground beef and there were still plenty of meatballs

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ajbigs14

Cooking Level: Intermediate

Home Town: Barker, New York, USA

Living In: West Seneca, New York, USA

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Reviewed: Nov. 4, 2006

The flavor of this soup was fine - it really just tasted to us like a spicy vegetable beef soup. I found the proportions to be off - I had way too many meatballs and not enough veggies (and that was even after I added extras like zuicchini). It reheats well, but the second day there was almost no broth and no veggies left - just meatballs. This was fine for a change - we all ate it (including my two elementary-aged kids), but I will probably not make it again.

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Lockie

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Reviewed: Nov. 3, 2006

This was good -- but next time I would add more seasoning to the meatballs. They were kind of bland. Probably some garlic and basic salt and pepper would do. Possibly also some cumin. Also, be very careful what kind of salsa you add to this (or possibly substitute plain tomato sauce or spaghetti sauce). I had a jar of chipotle salsa on hand, and I know chipotles are hot. So I only added half of what the recipe called for, and it still turned out too spicy and I love hot food. So I ended up adding about a cup of fat-free sour cream to this to cut the heat, and that made it mild enough for my three-year old to be able to eat it. She loved the final result! I also added an extra diced potato to this. Very quick and easy dish, and if you make this mild, young children may even enjoy it. Mine sure did.

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SYLVIAWIG

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Reviewed: Nov. 3, 2006

My family loves this recipe!!! It is so easy and so good. My 8 year old had three serving the first time I made it. It is on the menu tonight too!!! Thanks!!!

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Mandapadanda

Home Town: Monticello, Mississippi, USA

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Reviewed: Nov. 2, 2006

Flavorful and Hearty! Made a few minor modifications: only 1 tbsp of hot salsa, added 1 tsp of garlic powder, fresh ground pepper, and since my husband doesn't care much for cilantro, I added a handful of chopped parsley after it was finished cooking. I might added another onion next time since I couldn't taste it very much. This is so easy and great for a cold winter day. I was asked to make this again next week. Thank you for posting this family pleaser!

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The Cooking Angel

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Reviewed: Nov. 1, 2006

Great recipe! I used frozen meatballs and frozen vegetables and threw it all in the crock pot and cooked it on low all day. The kids loved it! Wonderful and easy!

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Jennifer M

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Reviewed: Nov. 1, 2006

Made this last night with a few modifications that I thought intensified the flavors. Started by sauteeing the onion & carrots in a little olive oil with garlic and added a chopped canned chipotle pepper. Added some cumin, then stock (instead of water & boullion). Added 15 oz. can of tomato sauce (gave the broth a richness). To meatballs, I added chopped onion, cilantro, garlic & cumin. Turned out really well.

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celestialchef

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Reviewed: Nov. 1, 2006

This was very good, and the salsa gives it just a little kick. I used Mild salsa and it was perfect. I will definitely make this again.

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cookiebaker

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