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Showing 1-3 of 3
on August 05, 2012
It's Hatch chile season, which only lasts a few weeks, and this was the perfect way to use some. I charred them under the broiler and wrapped in foil until cool enough to handle. The skins peeled off very easily. This batch wasn't very spicy/hot, so I added 2 jalapeno's from the garden. I followed the recipe exactly, and I wouldn't change a thing. The soup was excellent! Made for ZWT 8.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 09, 2008
Made for Photo Tag Spring 08 I Loved this simple tasty soup! It was so simple to prepare and it was hearty, satisfying and delicious.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 31, 2006
This was a nice filling soup. I usually use rice in my albondigas but the tortillas were a change that worked well. The chilis and cumin made a flavorful broth. I used "80% lean ground beef" and would suggest using a leaner beef as the broth became a little greasy after the meatballs cooked in it. We added a squeeze of lime to our bowls and it made a nice dinner for an autumn night.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (406 g)
Servings Per Recipe: 6