Crock Pot Mexi-Meatball Rice Soup |
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Prep Time: 5 Minutes Cook Time: 9 Minutes |
Ready In: 14 Minutes Servings: 8 |
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A simple and comforting crock pot soup. It's so easy that the only work you have to do is chop the onions and cilantro; the rest is a dump and go ! Recipe is very adjustable to fit everyone's diet preferences: if you're watching your fat intake and/or are watching carbs, use cooked turkey meatballs, omit the rice and use low fat or fat free toppings. You can also use low sodium broth and tomatoes, if watching your salt intake. Ingredients:
2 (14 1/2 ounce) cans diced rotel tomatoes & chilies |
2 (14 ounce) cans beef broth |
2 (14 ounce) cans chicken broth |
16 ounces cooked frozen meatballs (beef) or 16 ounces turkey meatballs |
1 medium onion, chopped |
1/2 cup fresh cilantro, chopped |
1/2 cup long grain rice, uncooked |
2 teaspoons dried oregano |
salt and pepper, to taste |
sour cream, garnish (optional) |
shredded cheese, garnish (optional) |
Directions:
1. Chop onions and cilantro.
2. Combine all ingredients in a crock pot.
3. Cook for 4 hours on High or cook for 8-9 hours on Low.
4. Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.
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