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Mexican Meatball Soup

You can prepare the meatballs in advance and freeze them in an airtight container for up to 3 months. To use, defrost in the refrigerator overnight. Add to the soup as directed below.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Mexican Meatball Soup
Review 1 for Mexican Meatball Soup
5 out of 5
5 out of 5
October 25, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
4of 6found this review helpful.
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Great "Starter" Recipe
October 25, 2014
I've made this several times. My favorite variations are: (1) Use 1/2 ground bison & 1/2 extra (extra) lean ground beef; (2) Add one jalapeño, diced with seeds to enhance flavor of soup base; (3) Add coarsely chopped carrots (a cup or more, as desired); and (4) Add canned shoepeg corn (as desired). I also go a bit heavy on the fresh oregano when making the meatballs. This recipe, with or without the suggested alterations, is sure to be a hit!!!
Pros: Good Value, Easy, Healthy, Appearance, Adaptable, Will Make Again, flavorful
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