SLOW COOKER MEXICAN MEATBALL SOUP

SLOW COOKER MEXICAN MEATBALL SOUP

INGREDIENTS

 

30 frozen Italian meatballs
2 cups chicken broth (or 2 cups water mixed with chicken bouillon)
1 tsp garlic powder
1 (14 oz) can black beans
1 (14 oz) can petite diced tomatoes
2 cups frozen corn
1 (8 oz) can tomato sauce
1 tsp basil
1 tsp oregano
Salt and pepper
Toppings:  grated cheese and chopped cilantro, if desired

DIRECTION

 

1.  Combine the meatballs, broth, garlic powder, beans, tomatoes, corn, tomato sauce, basil and oregano in the slow cooker.
2.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3.  Salt and pepper to taste.
3.  Ladle soup and about 5 meatballs into each serving bowl.  Top with grated cheese and cilantro, if desired.

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post