Mexican Meatball Rice Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 8 |
|
I have not made this recipe yet, but it sounds so good I want it here for safe-keeping. It sounds so simple, too; just combine everything in the crockpot and cook. Recipe from Sandra Lee. Ingredients:
1 (7 ounce) can diced green chilies |
2 (14 1/2 ounce) cans diced tomatoes |
2 (14 ounce) cans low-sodium beef broth |
2 (14 ounce) cans low-sodium chicken broth |
16 ounces frozen meatballs |
1 medium onion, chopped |
1/2 cup chopped fresh cilantro |
1/2 cup converted rice, uncle ben's suggested |
2 teaspoons dried oregano |
salt and pepper |
Directions:
1. Combine all ingredients in a 4- to 5-quart crockpot.
2. Cover and cook on HI heat for 3-4 hours or LO heat for 8-9 hours.
|
|