Source: Campbell's Recipes

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.
Serves: 6 servings (about 1 1/2 cups per serving)
Prep Time: 15 minutes
Cook Time: 420 minutes


1 pound ground beef
1 egg
1/3 cup yellow cornmeal
1/3 cup water
1 teaspoon hot pepper sauce
6 tablespoons cilantro
4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular 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.