Crock Pot Mexi-Meatball Rice Soup
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"A simple and comforting crock pot soup. It's so easy that the only work you have to do is chop the onions and cilantro; the rest is a "dump and go"! Recipe is very adjustable to fit everyone's diet preferences: if you're watching your fat intake and/or are watching carbs, use cooked turkey meatballs, omit the rice and use low fat or fat free toppings. You can also use low sodium broth and tomatoes, if watching your salt intake."
photo by DianaEatingRichly
- Ready In:
- 14mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 (14 1/2 ounce) cans diced Rotel tomatoes & chilies
- 2 (14 ounce) cans beef broth
- 2 (14 ounce) cans chicken broth
- 16 ounces cooked frozen meatballs (beef) or 16 ounces turkey meatballs
- 1 medium onion, chopped
- 1⁄2 cup fresh cilantro, chopped
- 1⁄2 cup long grain rice, uncooked
- 2 teaspoons dried oregano
- salt and pepper, to taste
- sour cream, garnish (optional)
- shredded cheese, garnish (optional)
directions
- Chop onions and cilantro.
- Combine all ingredients in a crock pot.
- Cook for 4 hours on High or cook for 8-9 hours on Low.
- Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.
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Reviews
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Probably the best soup I have ever made, I was ready to lick the bowl! I only used one can of Rotel, added extra chicken stock and cilantro with homemade meatballs. I added 1 tsp. pepper, 1/4 tsp. garlic powder, 1 cup each of zucchini, carrots and celery, and 1 can of rinsed black beans. I substituted orzo for the rice, and boiled it separately then added when the soup was done. The only thing I would do differently next time is add the black beans near the end with the orzo. The shredded cheese and sour cream are an absolute must! Thank you, thank you for sharing a delicious recipe! -
I only had 1 can chicken broth. So I added water and chicken and beef boullion. One can of Rotel, anymore and my daughter wouldn't have ate it. Would of been to spicy! Added carrots, celery, zuchinni, sliced onions, and garlic. Made my own meatballs. I tried it with cheese and sour cream but perferred it without. Added diced radish on top. My brother had his tonsils removed so I put some in a blender and pureed it for him. -
I made this, a quicker version, on the stove top. I used Mexican Lime and Cilantro Rotel. Mixed all ingredients in a 2 1/2 qt. saucepan. Cooked at high simmer for 90 minutes, checking often for scorching, and adding more water as needed. After 90 minutes of cooking the sauce, I baked the meatballs at 375 for 20 minutes. While meatballs were cooking, I added one 8 oz. can of Hunt's Tomato sauce. After baking meatballs for 20 minutes, remove from oven and place in saucepan for an additional 20 minutes. A lot faster, and absolutely delicious! -
Great Soup! I might use one can of tomatoes with the chilies and one without next time to tone down the spice a bit next time. I added a few mushrooms, a little zucc. and squash and I think it worked well with this soup. Doesn't need any garnish in my opinion, thanks for the recipe. -
What a great meal to come home to after a long day at work! I halved the recipe and added a 15 ounce can of black beans as suggested by another reviewer. This would also be great with some chopped veggies added (carrots, celery, etc.).
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Tweaks
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Well, I didn't make this in the crock pot, and instead of using rice, I used orzo, so it would cook more quickly on the stove. I brought the broth to a boil, then added 3 (10 oz) cans of tomatoes & chilies, the frozen (not thawed) meatballs, the onion, and the orzo. I reduced the temp. to medium and let it gently boil for 10 minutes, then left it warming until we were ready to eat. I tasted it before I served it, and oh my gosh it was way too hot! So I added probably about a half a cup of sugar, and I added a slice of American cheese, and that helped a bit, but it was still way too hot. I have never used a can of tomatoes and chilies before, but now I know it's very hot!!! So, we added a lot of sour cream, more sugar, and more American cheese to it to make it edible. I really love the flavor of it, it's just way too hot. Next time I make this, I will only use one 10 oz can (that's all they sell at the store I shop at) of the tomatoes and chilies, and just add plain tomatoes or else mild salsa for the rest of the tomatoes. I had it on the stove on warm for a long time, like perhaps up to 2 hours, and the orzo soaked up a lot of the liquid. When we had leftovers a day or two later, the orzo had soaked up all the liquid. It's still good though. I might try this in the crock pot with the rice next time, and with less of the chilies! If you really like it spicy, you'll love this recipe as is. I like things spicy, but not THAT spicy.
RECIPE SUBMITTED BY
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TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.
