Slow Cooker Mexican Meatball Soup

Slow cooker Mexican meatball soup. Meatballs with vegetables cooked in a slow cooker. A great favorite in Mexico, this delicious soup is traditionally seasoned with fresh mint. Use fresh oregano leaves as an alternative. You may also like Zesty Tomato Soup, another easy and healthy recipe cooked in a crock pot.

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Slow Cooker Mexican Meatball Soup

Ingredients

• 2 cans (14 ½ oz (435 ml) each) reduced sodium fat-free chicken broth
• 2 cups (500 ml) tomato juice
• 2 cups (500 ml) water
• Mexican meatballs (see recipe below)
• 2 medium celery, sliced
• 1/2 cup chopped yellow onion
• 1/2 cup chopped red bell peppers
• 2 cloves garlic, peeled and minced
• 1 small jalapeno chili, seeded, veins discarded and minced
• 1 medium potato, peeled and cubed
• Mexican Metaballs: 1 pound (480 g) ground beef
• 1/4 cup cooked white rice
• 1/3 cup finely chopped onion
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried mint and oregano leaves
• 1/2 teaspoon ground cumin
• salt and 1/4 teaspoon freshly ground black peppr

Method