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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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A Mexican soup best topped with fresh cilantro Ingredients:
1/2 lb ground chuck |
1/2 onion, minced |
2 garlic cloves, minced |
1/4 cup instant rice, uncooked |
1 egg |
salt and pepper (to taste ) |
4 ounces chopped green chilies (canned, drained ) |
1 carrot, shredded |
14 1/2 ounces stewed canned tomatoes |
4 cups hot water |
2 cups low-fat beef broth or 2 cups water |
1 teaspoon dried oregano |
2 tablespoons chopped fresh parsley or 2 tablespoons cilantro |
Directions:
1. In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste.
2. Form into 1 1/2 meatballs. Place chilies and shredded carrots in bottom of slow cooker.
3. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes.
4. Pour in water, broth, oregano and parsley or cilantro.
5. Cover and cook on LOW 5 1/2 to 6 hours.
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