Crock Pot Mexi-Meatball Rice Soup
Ready In: 14 mins
Serves: 8
Ingredients
- 2 (14 1/2ounce) 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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