Albondigas Soup

This traditional Mexican soup features tasty meatballs, fresh cilantro, tomatoes and rice slow-cooked to perfection in a salsa infused broth. Give it a try, it's simple.


1 pound ground beef
1 egg
0.333 cup yellow cornmeal
0.333 cup water
1 teaspoon hot pepper sauce
6 tablespoons chopped cilantro
4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
1.333 cups Pace® Chunky Salsa
1 can (14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
0.75 cup uncooked long grain white rice


Mix the beef, egg, cornmeal, water, pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl.  Shape the beef mixture firmly into 24 meatballs.
Stir the broth, salsa, tomatoes, garlic, rice and meatballs in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the rice is tender and the meatballs are cooked through. Sprinkle with the remaining cilantro before serving.