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This soup had great flavor. I followed the recipe exactly except that I substituted 2 TBS corn starch for the flour. The only thing that I think that could be improved is that the meatballs turned out to be a bit firmer than we like. I think that could be changed by either simmering them for a longer period of time or by adding some bread crumbs to the meat mixture. Regardless, this was delicious and I will make it again.

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beckas January 28, 2005

My husband is a mexican native and he wanted me to make meatball soup when i saw this recipe it was almost like the one his mama makes, want to have this soup with a little more body try adding 1/2 a head of cabbage finally chopped 2 turnips coarsely grated 2 carrots coarsly grated,use mexican red chili pepper instead of hot sauce to keep it authentic and i also used 1 can of italian tomatoes and then 1 can of tomates with jalapenos to the soup it self and to the meatball add 2 chopped eggs instead of just a simple egg to the mixture, it is not as firm i have found, the soup will have more body and a great flavor.

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chef heather in cullowheee, NC June 27, 2007

I doubled this recipe.. And baked the meatballs.. The first batch of meatballs was just really bland.. So the second batch, I added dried bread crumbs, chili powder, cayenne powder, more hot sauce, 1/4 cup of cilantro, garlic powder + salt & pepper.. Mucho better!! Ohh and I also added a few soft corn tortillas to the soup to thicken it and also used less flour. Thanks BUNCHES for this awesome recipe!! It's a new favorite soup in my house. We couldn't say enough about it! All the flavors came together very nice. I did make this in my crockpot. YUMMY!!

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Linajjac March 08, 2007
Mexican Tortilla Meatball Soup