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.
cost per recipe: $10.55
The price is determined by the national average.
pound ground beef
cup yellow cornmeal
teaspoon hot pepper sauce
tablespoons chopped cilantro
cups Swanson® Beef Broth (Regular or 50% Less Sodium)
cups Pace® Chunky Salsa
can (14 1/2 ounces) diced tomatoes
cloves garlic, minced
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.