Slow Cooker Mexican Meatball Soup Recipe
INGREDIENTS
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Slow Cooker Mexican Meatball Soup Recipe
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Prep Time: 10 minutes
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Cook Time: 3 to 9 hours in the slow cooker
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Yield: 6 servings
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Since I am always looking for ways to increase our vegetable intake, I added two 10 ounce bags of frozen southwestern mixed vegetables (a blend of chopped bell peppers, onion, zucchini, baby carrots, and corn) to my version of Mexican Meatball Soup,
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If you prefer to use fresh vegetables, go for it. Any combination of peppers, zucchini, carrots, green beans, and corn would work well. The nice thing about making soup like this slow cooker meatball soup, is its adaptability.
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You can adjust the vegetables and seasonings to suit your tastes. I also opted for turkey meatballs instead of beef in this tasty slow cooker Mexican Meatball Soup recipe, since they’re lower in fat, calories and PointsPlus.
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Ingredients
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1 (7 ounce) can diced green chiles
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2 (14.5 ounce) cans diced tomatoes
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2 (14 ounce) cans reduced sodium beef broth
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2 (14 ounce) cans reduced sodium chicken broth
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1 pound frozen meatballs
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1 medium white onion, chopped
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1/2 cup chopped fresh cilantro
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1/2 cup converted rice
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2 teaspoon dried oregano
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salt and black pepper to taste
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