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5 Worst Rated North American Meat Soups

Last update: Mon Dec 16 2024
5 Worst Rated North American Meat Soups
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01
Sopa de albondigas
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Sopa de albondigas is a Mexican dish consisting of small meatballs that are fried, then simmered in a tomato-based soup. The meatballs are usually made from turkey, chicken, or beef, seasoned with smoked paprika, coriander, garlic, onions, and breadcrumbs.


After being simmered in the soup, the dish is typically garnished with avocado slices, salsa, cheese, sour cream, and chopped green onions. This soup is often accompanied by corn tortillas with butter and salt on the side. It is believed that these savory meatballs originated as a Berber or Arab dish which was brought over to Spain, and later to Mexico via conquistadors.

MOST ICONIC Sopa de albondigas

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02
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Sopa de pollo y fideos is a classic Puerto Rican chicken soup with noodles, a comforting dish that is best consumed on chilly or rainy days. It is made with chicken pieces, chicken stock, sofrito, olive oil, onions, carrots, celery, potatoes, noodles, and various spices.


The noodles are added near the end of cooking because they only need a short amount of cooking time to become tender and fully cooked. It is believed that this soup tastes the best when reheated the next day.

03
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Ideally suited for unusually cold winters, caldo de res is a flavorful Mexican soup filled with pieces of beef and vegetables such as corn and chayote squash. As most Mexican soups, this one is also served with lime wedges and corn flour tortillas on the side.


It is recommended to garnish the soup with coriander.

04

Meat Soup

LOUISIANA, United States of America
3.8
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Turtle soup is a traditional American soup originating from Louisiana. This dark soup is so robust that it borders on a stew. It's typically made with turtle meat, a roux of butter and dark flour, sherry, tomatoes, stock, diced hard-boiled eggs, lemon juice, and a variety of herbs and spices such as parsley, paprika, cumin, coriander, and allspice.


Once done, the soup is served in individual bowls, often with sherry, lemon wedges, or crusty bread on the side. The turtles used for the soup are alligator snapping turtles, but nowadays they come from farms, not from the wild because commercial collection of this species has been outlawed in Louisiana in 2004.

MOST ICONIC Turtle soup

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05
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Caldo de pollo is a traditional Mexican version of chicken soup, with a few tweaks. The soup, literally translated to chicken broth, makes use of typical Mexican spices such as chili powder and coriander, along with key ingredients such as chicken pieces, rice, potatoes, and chopped vegetables.


This flavorful soup is thought by many to be a great hangover remedy, and is often garnished with a dollop of guacamole or avocado wedges. Some people like to add lemon juice or hot sauce in the soup for an extra kick, while others prefer corn tortillas as an accompaniment.

MOST ICONIC Caldo de pollo

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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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North American Meat Soups