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
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Tips
- Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
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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.
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Step 2
Stir the broth, salsa, tomatoes, garlic, rice and meatballs in a 6-quart slow cooker.
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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.
