Not bad! While I prefer belen's albondigas (also on this site), this was good too. The idea of adding cilantro to the MB mixture AND in the soup is genius. I really enjoy the flavor of cilantro, so the more the better lol! What I didn't care for was the texture of the meatball itself. It was dense and surprisingly dry! I think I would skip the browning step altogether next time and just let my MB's simmer until done (I think this contributed to their dry texture). In addition to my suggested change, I made a few other minor adjustments. I only had two 32 oz. cartons of chicken broth handy, so I added both of them (FYI, four cans of broth is just shy of two carton's worth). I also added 1/4 t cumin to my MB mixture and two chopped Roma tomatoes to my soup during the last half hour of cooking. My final change was to saute my carrots, celery and onion together rather than add the latter two directly to my broth. As Melissa suggested, I served my soup with prepared Mexican rice and LOVED it! Cornbread paired perfectly with this. Thanks for sharing your recipe, Melissa. This was one comforting bowl of soup! :-)
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Not bad! While I prefer belen's albondigas (also on this site), this was good too. The idea of...