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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.

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seal angel March 04, 2014

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!

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Figuring Out Flavor February 07, 2014

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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jberttt22 June 28, 2009

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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Ginny Sue January 27, 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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jneen January 11, 2008

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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Tuckman August 26, 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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cookiemaker February 27, 2007
Crock Pot Mexi-Meatball Rice Soup