Mexican Meatball Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 1-10 of 53

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  • on February 11, 2013

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    Fantastic! We used low sodium chicken stock instead of vegetable stock and turkey instead of beef for the meatbals and it was incredibly tasty!! Thank you Marcela!! So healthy as well...all the veggies...we added celery as well as zucchini and yellow Mexican zucchini. Easy to make and so delicious.

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  • on February 09, 2013

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    I tried this yummy dish last night! Even the grumpy husband liked it, a lot. I used an Anahiem chili instead. I did throw in a 1/4 cup of Orzo also. This will be made again & again.
    I will definately be trying more of her dishes!

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  • on February 05, 2013

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    Wow, this was awesome, and so easy to make. We left the chile out (kids had to eat this too and added a cup of rice to the soup like a few others suggested. LOVED this!

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  • on January 21, 2013

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    Watched it on the show, made it at home, awesome! Easy, quick and the kids even liked it and they usually just like the bland McD's! Thanks for this great recipe, will use many times!

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  • on January 19, 2013

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    This was a simple, flavorful take on albondigas soup. I have made it several times and it is pretty foolproof.

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  • on January 08, 2013

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    Instead of using cilantro my mother always made them with an herb called hiervabuena. Similar to mint and it gives it a different and more depth of flavor.

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  • on January 03, 2013

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    I made this soup because of the 5 star reviews and decided (even though I thought it sounded extremely boring for mexican cuisinefollowed the recipe to the "T". DON'T BOTHER unless you really doctor it up. I guess you could use it as a "starter" and add seasoning to your taste. This was TERRIBLE alone. I must be missing something that 46 other reviewers raved about. I added to make it palitable: diced tomatoes in their juices, mexican oregano,half of a serrano chili diced with seeds, bay leaf, just a bit ground, chopped, very finely cilantro stems and beans, I used 1 can of butter beans because it's all I had on hand. And, salt and pepper. I served it with chopped scallions, avacado and lime wedges and warm flour tortillas. It was "not bad". but nothing to "write home about".

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  • on December 23, 2012

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    Quick, simple, delicious ... a dinner I can make that the whole family actually loves!

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  • on February 27, 2012

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    Great recipe! Would like to see Mexican Made easy on more often, it is an awesome show!

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  • on January 19, 2012

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    This soup was AMAZING!!! Will definitely make again. Next time I will double the recipe so we can have leftovers :

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