Slow Cooker Mexican Meatball Soup

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Slow cooker Mexican meatball soup.Meatballs with vegetables cooked in slow cooker.A great favorite in Mexico,this delicious soup is traditionally seasoned with mint;I’ve offered oregano as an alternative.


  • 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 zucchini,sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 2 cloves garlic,peeled and minced
  • 1 small jalapeno chili,seeded,veins discarded and minced
  • salt and freshly ground black pepper to taste
  • 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


Step 1

Combine all ingredients,except seasoning,in slow cooker. Cover and cook on high heat setting for 4-5 hours.

Step 2

Season to taste with salt and freshly ground black pepper.

Step 3

Mexican Meatballs: In a mixing bowl,combine all ingredients. Mix well and shape into 24 small meatballs.

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