Combine all ingredients in a 4 to 5 quart 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.
Nutritional Estimates Per Serving (1/6th): 279 calories, 11 g fat, 23.4 g carbs, 2.3 g fiber, 20.3 g protein and 7 Weight Watchers PointsPlus Value.
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/03/slow-cooker-mexican-meatball-soup-recipe/