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    You are in: Home / Recipes / Crock Pot Mexi-Meatball Rice Soup Recipe
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    Crock Pot Mexi-Meatball Rice Soup

    Average Rating:

     5 Total Reviews

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    • on June 28, 2009

      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.

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    • on January 27, 2008

      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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    • on January 11, 2008

      Followed the recipe exactly and it was wonderful. I cooked it for some friends and got asked for the recipe several times. The only "problem", was that the rice was over done. If you want the rice to be still whole, don't put it in at the beginning.

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    • on August 26, 2007

      I halved the recipe and added one 15 ounce can of black beans. We forgot the sour cream and cheese, but we ate it with cornbread. It was awesome, I will make this again for sure. I think this would also be good without the meatballs or with chicken. It was very easy to make and had just the right amount of kick.

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    • on February 27, 2007

      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.

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    Nutritional Facts for Crock Pot Mexi-Meatball Rice Soup

    Serving Size: 1 (335 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 99.1
     
    Calories from Fat 16
    16%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 1.0 mg
    0%
    Sodium 1516.3 mg
    63%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.9 g
    3%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    frozen meatballs

    Detailed Nutrition Values About Nutrition Info

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