Reviewed: Nov. 11, 2009

i used 1/2 chicken broth, 1/2 beef because that's what i had. crushed tomatoes and fresh serrano peppers (about 5) instead of the canned ones, rice in the soup and not in the meatballs, 4 garlic cloves instead of the garlic powder.

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Reviewer:

stefanoodle

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Reviewed: Feb. 17, 2009

I thought this recipe was great. Easy to make, with plenty of fresh ingredients. I have eaten this dish at many restraunts but never attempted to make at home. This recipe had all flavor aspects I was looking for but I did add potatoes.

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Reviewer:

Lena

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Reviewed: Feb. 9, 2009

The taste of this soup is phenomenal- next time I will use a lower fat ground beef (maybe ground chicken?) as there was a lot of fat floating on the top of the broth. Also I think I will also use 1/2 cup bread crumbs as some of the meatballs broke apart as they cooked. I will make this again-maybe add some sliced zucchini or baby spinach at the end to up the veggies.

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 18, 2009

This was the first albondigas recipe I have ever tried and I enjoyed it very much! I used fresh minced garlic instead of garlic powder though, and garnished it with some avocado, it looked and tasted great.

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