Thursday, October 31 2013, 12:20 PM MDT
Mexican Meatball Soup
Karen Petersen, author of 365 Days of Slow Cooking, shows us how to make Mexican Meatball soup. www.365daysofcrockpot.comMakes 6 servingsIdeal slow cooker size: 3-4 quartCooking time: 4-6 hours
30 frozen Italian meatballs2 cups chicken broth (or 2 cups water mixed with chicken bouillon)1 tsp garlic powder1 (14 oz) can black beans1 (14 oz) can petite diced tomatoes2 cups frozen corn1 (8 oz) can tomato sauce1 tsp basil1 tsp oreganoToppings: grated cheese and chopped cilantro, if desired
1. Combine the meatballs, broth, garlic powder, beans, tomatoes, corn, tomato sauce, basil and oregano in the slow cooker.2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3.3. Ladle soup and about 5 meatballs into each serving bowl. Top with grated cheese and cilantro, if desired.