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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.