Slow Cooker Mexican Meatball Soup
This simple and delicious slow cooker Mexican meatball soup is easy, healthy and delicious. Just toss everything together in your slow cooker and let it cook, unattended for several hours.
Author: Simple Nourished Living
Serves: 6
1 (7 ounce) can diced green chiles
2 (14.5 ounce) cans diced tomatoes
2 (14 ounce) cans reduced sodium beef broth
2 (14 ounce) cans reduced sodium chicken broth
1 pound frozen turkey meatballs
2 (10 ounces) frozen mixed Mexican style vegetables (optional)
1 medium white onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup converted rice
2 teaspoon dried oregano
salt and black pepper to taste
Combine all ingredients in a 4 to 5 quart slow cooker. Cover and cook on low for 8 to 9 hours or high for 3 to 4 hours. Serve with chopped cilantro and lime wedges if desired.
Serving Suggestions: Lots of yummy things would go well with this slow cooker mexican meatball soup including corn muffins, tortillas, cheese quesadillas, and simple green salad. I served it with warm flour tortillas and a salad of chopped greens, chopped scallions, chopped avocado, and pumpkin seeds dressed with olive oil, a squeeze of fresh lime juice, salt and pepper.
http://simple-nourished-living.com/2009/01/slow-cooker-mexican-meatball-soup-recipe/
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