Albondigas Soup

Campbell's Albondigas Soup Recipe

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 simpl

At a glance


15 min.


7 hr. 15 min.



Servings: about 1 1/2 cups per serving

Cook: 7 hr.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

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
14 1/2 ounces (1 can) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked long grain white rice

How to Make It

  • 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.

  • 2

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

  • 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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  • 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.
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