Slow Cooker Mexican Meatball Soup

2013-10-13
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    277
  • Fat

    14 g
  • Saturated Fat

    5 g
  • Polyunsaturated Fat

    1 g
  • Cholesterol

    58 mg
  • Sodium

    772 mg
  • Potassium

    1009 mg
  • Carbohydrate

    26 g
  • Fiber

    6 g
  • Sugars

    0 g
  • Protein

    13 g

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.

Looking for more slow cooker recipes? We have a big collection of them, please check it out-Slow Cooker Recipes

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 zucchini, sliced
  • 1/2 cup chopped yellow 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


Method

Step 1

Combine all ingredients, except seasoning, in a 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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