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
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Mexican Meatball Soup
Review 1 for Mexican Meatball Soup
5 out of 5
5 out of 5
Bchgrl5
California
December 22, 2010
Would You Recommend? Yes
0points
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Great Easy Soup
December 22, 2010
This soup is quick and easy to make. It's my go to soup when it's cold and I don't feel like spending a lot of time cooking!
Review 2 for Mexican Meatball Soup
5 out of 5
5 out of 5
frankai
Chiang Mai, Thailand
May 18, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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A Perfect Meal
May 18, 2010
I followed the recipe faithfully except for adding some cannellini beans for a bit more heft. Living in Thailand, I'm a bit tired of the super-spiced soups with little subtlety. Garlic naan goes well with this soup.