Ingredients

The following ingredients have 4 Servings
  • 1 can (7 ounces) diced green chiles
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 cans (14 ounces each) reduced-sodium beef broth
  • 2 cans (14 ounces each) reduced-sodium chicken broth
  • 1 pound frozen turkey meatballs
  • 2 packages (10 ounces each) frozen mixed Mexican style vegetables (optional)
  • 1 cup chopped onion (1 medium)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup converted rice
  • 2 teaspoons dried oregano
  • salt and black pepper to taste

Instruction

  • Ideal slow cooker size: 4- to 5-Quart.
  • Combine all ingredients in 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.