Absolutely delicious...I doubled the recipe and served this soup for guests and all went back for seconds. There was a small amount leftover, so I added several ears' worth of fresh-from-the-garden corn and my husband and I finished it off the next day. This is a definite keeper!

I had a hard time rating this recipe. It made a very good soup however, it was VERY greasy. It was so greasy that we ate very little of it. I checked the recipe to make sure I did not miss a step - and I didn't. The next day I took all the grease off and heated it up and it was MUCH better.

great recipe

Great recipe. We made it for 8 and had lots of leftovers for the 2 of us. we will be definitely be making this again.

This is amazing!!! And very easy - I just used the meatballs from Costco and added rice to the soup. YUM!! A keeper!!

This is fantastic! Very flavorful. My husband is Mexican and stated that this was even better than his mother's albondigas soup!

This was very good! I absolutely loved the broth, it was the perfect amount of spice!

My family loves this soup!! Very easy and filling dinner!

Yummy! I changed it up a little to my taste. I added chopped fresh spinach (about 1 1/2 cups) to the meatballs and browned them in olive oil (I doubled the recipe)and I added about 2 cups of fresh french style string beans cut into 1" pieces. I had all of this in my crock pot and about 15 min b/4 serving, I stacked fresh spinach on the top. It was absolutely wonderful. Another keeper! Thanks.

This is one of my best recipes yet. A few modifications to this recipes are: replacing the cornmeal w/SEMOLINA FLOUR, this make your meatballs tender. pork sausage w/Jimmy dean pork sausage w/sage and green chile salsa w/green chile enchilada sauce. Thank you Kathy Nelson for such a great recipe

I made just a couple of changes to this soup, I used cilantro in the meatballs instead of basil and I used some ground turkey (a minor effort to make it healthier) in place of the pork sausage. My husband hails from Mexico and he kinda wrinkled his nose at the idea of the sausage. Otherwise I did everything else the same and it was quite yummy. The only thing I would do differently next time is precook some rice, maybe 1/4 c, and combine it in with the meatballs. I know another reviewer suggested this and my hubby backed it up saying that was the way his mother made it. Two thumbs up from the both of us!

I just made the soup today! I absolutely loved it, I followed the instructions to a t, except I did add some cumin to the meatballs. I also added cilantro at the end to garnish... I will definitely be making this again! However, next time I may consider low sodium beef broth... =o)

Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs everytime!

Fantastic recipe! I made a handful of changes to make it more authentic for the mexican side of the family. I added cilantro at the beginning, and didn't put as much fresh basil or onions as called for in the meatballs. I also added 3/4 cp. of rice 30 minutes prior to the soup being done instead of 1/2 cp. at the beginning. The biggest changes I made were to use chicken broth instead of beef and adding rice to the meatballs. This is how my boyfriend was used to it, so I thought I'd try it. I put 3/4 cp. rice in the meatballs, which is a lot, but that's how it was preferred in my house. Overall it was great! Highly recommended!

Everyone loved this soup. I made a few changes that have been suggested and some of my own. I used only beef no pork..as many family members donot eat pork. Cilantro instead of basil, red onion in the meatballs...gives a hint sweeter taste to compliment any saltyness of the beef broth. I do think there was to much onion in this recipe for the meatballs so added about half of what was suggested. Did not add any salt you can always add that later. I browned half my meatballs and did half regular to see which I liked best...both were very good...the browned ones had a more robust meaty flavor that was very nice. I also added cumin in the meatballs about 3/4 tsp. I cooked my rice added some to the meatballs...and when ready to serve added some in the bottom of the soup bowls topped with a slice of avacado, wedge of lime, twig of cilantro. I used Chicken broth and 2 beef boullion cubes with water...this adds a saltly taste..next time I will only use one beef boullion or one can beef broth...I also added chopped carrots and celery with a few celery leafs to the soup for a more heartier winter soup. A lot of changes here to the original recipe...but I think just as tasty and authentic as I've seen here in San Diego.