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
Print
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.
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