Sam's Swanson Albondigas Soup Shortcut
Tender beef and rice meatballs simmer with vegetables in Swanson broth for a cozy one-pot family dinner.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (264 reviews)
INSPIRED BY
Swanson — Swanson Recipes (website)
A classic Swanson soup gets a busy-family makeover with oven-browned meatballs, extra vegetables, and a crunchy finish.
Story
I pulled up the [Swanson](https://www.campbells.com/swanson/recipes/albondigas-soup/) Albondigas Soup on a night when my kindergartner wanted soup and the picky one wanted something they could recognize. I shaped the meatballs small, browned them in the oven, and added lime and tortilla chips at the end so the bowl had a little excitement. The whole thing feels cozy without asking me to stand over the stove all evening. Y'all can even make the meatballs ahead while the kids are doing homework.
By sam
Ingredients
- 1 pound lean ground beef
- 1 large egg
- 1/4 cup uncooked long-grain white rice
- 2 tablespoons finely chopped yellow onion
- 1 garlic clove, finely grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 carton Swanson Chicken Broth, 32 ounces
- 1 can diced tomatoes, 14.5 ounces
- 1 medium zucchini, diced
- 1 medium carrot, thinly sliced
- 1/2 cup frozen corn
- 1/4 cup chopped cilantro
- Lime wedges and crushed tortilla chips, for serving
Instructions
- Heat the oven to 425°F. In a bowl, gently combine the beef, egg, rice, onion, garlic, cumin, and salt until just blended.
- Shape the mixture into 24 small meatballs, about 1 tablespoon each. Arrange them on a foil-lined sheet pan and roast for 10 minutes, until lightly browned.
- While the meatballs roast, bring the Swanson Chicken Broth and diced tomatoes to a simmer in a large Dutch oven over medium heat.
- Add the carrot and roasted meatballs to the broth. Cover and simmer for 8 minutes, until the rice inside the meatballs is tender.
- Stir in the zucchini and corn. Simmer uncovered for 4 to 5 minutes, just until the vegetables are tender and the broth tastes rounded.
- Ladle into bowls, scatter with cilantro, and finish with lime juice and crushed tortilla chips for a fresh, crunchy contrast.
Chef Tips
- Keep the meatballs small so the rice cooks through quickly without making the broth cloudy.
- A short roast gives the meatballs browned edges while the soup stays light.
- Use ground turkey in place of beef, or add a pinch of chili powder for more warmth.
- Refrigerate leftovers for up to 3 days, adding a splash of broth when reheating.
Cook's Notes
- **Timing:** Keep the meatballs small so the rice cooks through quickly without making the broth cloudy.
- **Texture:** A short roast gives the meatballs browned edges while the soup stays light.
- **Swaps:** Use ground turkey in place of beef, or add a pinch of chili powder for more warmth.
- **Storage:** Refrigerate leftovers for up to 3 days, adding a splash of broth when reheating.