As I continue exploring ways to simplify life in the kitchen, my relationship with the Crockpot deepens.
Soon my Slow Cooker may take up permanent residence on the counter!
Crockpot cooking makes getting dinner on the table a breeze. By investing a few minutes in the morning combining ingredients in the slow cooker, I’m able to focus on the day without stressing about “what’s for dinner?”
A satisfying homemade dish will be ready and waiting for us. And since we are enjoying soup for dinner more often these days, the crockpot is the perfect vessel for allowing it to simmer away for hours unattended.
My most recent crockpot soup is an adaptation of Mexican Meatball Soup with Rice from Sandra Lee’s Semi-Homemade Fast-Fix Family Favorites Cookbook. As a recovering food snob, my newfound fascination with Sandra Lee is a bit unexpected. Although I still can’t relate to her obsession with ‘tablescapes’ I admire what she is trying to do for over-stressed, overworked, under-financed, moms everywhere – provide tasty semi-homemade meals that require minimal time, effort, and cooking expertise — no easy task. To provide meals, after working long days, to hungry families night after night without resorting to frozen dinners, take out, and fast food can be daunting.
Slow Cooker Mexican Meatball Soup Recipe
Since I am always looking for ways to increase our vegetable intake, I added two 10 ounce bags of frozen southwestern mixed vegetables (a blend of chopped bell peppers, onion, zucchini, baby carrots, and corn) to my version of Mexican Meatball Soup. If you prefer to use fresh vegetables, go for it. Any combination of peppers, zucchini, carrots, green beans, and corn would work well. The nice thing about making soup like this slow cooker meatball soup, is its adaptability. You can adjust the vegetables and seasonings to suit your tastes. I also opted for turkey meatballs instead of beef in this tasty slow cooker Mexican Meatball Soup recipe.
1 (7 ounce) can diced green chiles
2 (14.5 ounce) cans diced tomatoes
2 (14 ounce) cans reduced sodium beef broth
2 (14 ounce) cans reduced sodium chicken broth
1 pound frozen meatballs (beef or turkey)
1 medium white onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup converted rice
2 teaspoon dried oregano
salt and black pepper to taste
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.
This Slow Cooker Mexican Meatball Soup Recipe is adapted from Sandra Lee’s Semi-Homemade Fast Fix Family Favorites
Here’s a traditional albondigas soup recipe for those who prefer soups made from scratch.
You Might Need:
Cuisinart 4-qt. Programmable Slow Cooker
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