Prep 10 mins
Cook 5 mins
a VERY good soup that I have tried before. An excellent soup to serve with any mexican dish.
- 3 (14 ounce) cans beef broth
- 1 (16 ounce) jar hot salsa
- 1 (16 ounce) package frozen whole kernel corn, thawed
- 1 (16 ounce) package frozen meatballs, thawed
- 1 tablespoon minced garlic
- Gradually combine all ingredients in slow cooker, and stir very well.
- Cover and cook for 5-6 hours.
Great simple soup! Used almost twice the amount of salsa for a more robust texture. I made this on the stove top and we actually had the first two bowls as soon as everything had heated up (we were hungry...) - very good! The rest of the soup is still simmering away and I can't wait to have another taste! Thanks for posting!
You just can't get any easier than this. In order to help make up for the Dec excess of goodies I used veggie "meatless" balls and the soup was scrumptious. I just went by the recipe and it came out mildly spicy and steamy. So good on a very cold January night.
HEALTHY & EASY, Yes Please! I am rating this recipe according to the variation that I made. As others suggested, I added jalapeno's and chili powder. Also, I added a few things that I had around: 1 bay leaf, a pinch of cumin, a pinch of salt, onion powder, chili flakes, and a dash of parm. cheese. As other's suggested, I cut the meatballs up a bit. I didn't cook it in the crock pot b/c of lack of time. It was delicious on the stove top. After cooking, I added sour cream and corn chips. I believe that next time I will add some orzo (cooking it separately and adding it in near the end of the cooking time). Thank you for such a versatile recipe!