I always wanted to learn to make this one. Now I can! I changed it around some by first doubling the ingredients. I also added about 1/2 teaspoon red pepper flakes to the meat and add the same to the broth. Then, I added 1/4 cup of oatmeal flakes to the meat as to increase the number of meatballs. I also added an entire 14 oz can of drained garbanzo beans to the broth for a Menudo effect. I seasoned the broth with 2 bay leaves, 1/4 teaspoon of cumin and 1/2 teaspoon of Mexican oregano. I served it once with a scoop of rice in the bowl (which was great) and served it later with a topping of avocados, lime twists, sour cream and Monterey Jack cheese. It is great with all of these toppings. One of the best soups/stews that I have ever had. Homemade soup beats canned soup every time! This is a highly nutritious dish, looks and tastes great. My first batch yielded 1 gallon and it lasted 3 days. This is a wonderful recipe that I am surprised is not making the rounds in the Mexican restaurants!
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I always wanted to learn to make this one. Now I can! I changed it around some by first...