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.
Ingredients
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
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
Instructions
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.
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.
Albondigas Soup
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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.
Ingredients
1 pound ground beef1 egg0.333 cup yellow cornmeal0.333 cup water1 teaspoon hot pepper sauce6 tablespoons chopped cilantro4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)1.333 cups Pace® Chunky Salsa1 can (14 1/2 ounces) diced tomatoes3 cloves garlic, minced0.75 cup uncooked long grain white rice
Instructions
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.
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