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Albondigas Soup

An image of prepared Albondigas Soup made with ground beef, cornmeal, cilantro, Swanson® Beef Broth, Pace® Chunky Salsa, tomatoes, garlic and long grain white rice.
  • prep time: 15 min
  • total time: 7 hr 15 min
  • serves: 6 people

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

Instructions

  • Tips

    • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
    • Easy Substitution: This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) instead of the beef broth.
  • Step 1

    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.

  • Step 2

    Stir the broth, salsa, tomatoes, garlic, rice and meatballs in a 6-quart slow cooker.

  • Step 3

    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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Made With

Calories 372
Total Fat 14 g
Sat. Fat 5.2 g
Trans Fat 0 g
Cholesterol 98 mg
Sodium 1145 mg
Total Carb 34 g
Dietary Fiber 3 g
Sugar 4 g
Protein 25 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 19 %DV
Potassium 10 %DV

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

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